Sprouts are for life, not just for Christmas

I'm a big fan of the sprout - and like eating them all year round.

I saw a great recipe on Countryfile the other day if you'd prefer your sprouts more dressed!

Cook thebacon first, then sauté the sprouts and apple, and create a dressing with honey and red wine vinegar.

• Brussels sprouts: around 1 lb (450g), finely shredded
• Bacon: 3-6 slices, chopped
• Apple: 1 medium, cored and diced or thinly sliced
• Red wine vinegar: 2-4 tbsp
• Honey: 1-2 tbsp