If your memories of sprouts are of overcooked, khaki-coloured, sulphur-smelling vegetables, the chances are that they’ve been cooked for far too long. And there are plenty of exciting and different ways to cook sprouts that will soon have even the most stubborn sprout-hater converted.

For perfect – and the healthiest – sprouts, cook them for 5- 8 minutes. According to the British Nutrition Foundation, the shorter the cooking time, the healthier the sprout. Steaming is the healthiest way to cook them, so that their nutrients don’t leach out into the cooking water. If you do boil sprouts, try to ensure that you cook them for no longer than 8 minutes which is when they start to release their sulphur compounds.

Most of us associate sprouts with a traditional Christmas dinner, but there are many ways of serving sprouts that make them perfect for eating throughout their UK growing season, which lasts from August to March. They are delicious served with many winter dishes, and a perfect accompaniment to roast chicken or turkey and many game dishes.

And if, after Christmas, you’re feeling in need of a de-tox, sprouts could be just the thing. Brussels sprouts are an excellent source of glucosinolates, sulphur-containing compounds which are found in all Brassica vegetables. Brussels sprouts contain the highest levels of glucosinolates of all the Brassicas and research has found that they could contribute to the prevention of cancers of the lung and alimentary tract.

According to Ethnobotanist James Wong, glucosinolates found in these vegetables are also powerful activators of liver detoxification enzymes. So, incorporating sprouts in your diet will not only provide you with cancer-preventing properties, but also help your body rid itself of the toxins from excesses of the festive period.