It's December, so heated discussions about the merits or otherwise of sprouts are taking place. Whichever side of the debate you favour, it is good to see that sprouts are now being sold on their stalks, and are being cooked in more creative ways. (It is fair to say that boiling them for twenty minutes before testing with a knitting needle, as suggested in Dinners for Beginners, does not do them any favours). These are Charles Jones' magnificent 'Brussels Sprouts' (c1900).