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Brussel sprouts are given a notoriously hard time, with adult haters usually taking their cues from their childhood experiences.
Yet, if there's one person who can convince you to 'eat your sprouts' it has to be the legendary French chef Jacques Pépin.
In the video below, we see him cook a side of sprouts (12 minutes in), which he usually serves for thanksgiving, making light work of these sometimes-feared vegetables.
In fact, it's the same the sprout recipe he used for his own kids, to convince them of the hidden delights of the bulbous vegetable - and they've never looked back since.
What's his secret? Forget boiling whole sprouts and instead thinly slice them and cook from raw instead.
See the recipe below:
How to make Brussels sprouts like Jacques Pepin:
Slice 4 rashers of bacon into thin strips and fry in a pan
Prep 1lb of sprouts removing outer leaves and tough stems
Slice the whole sprouts raw in a food processor using a 4mm blade
Add the sprouts to the browning, caramelised bacon with a generous sprinkling of salt and cracked pepper.
Cover and sweat for a couple of minutes then remove lid until moisture is gone.
Toss occasionally to ensure equal cooking
If the sprouts get too dry and are not yet cooked, add a little more water and cover to continue cooking
When finished cooking, add a dash of olive oil and a little more salt and serve in a large dish.
