Brussels sprouts with buttered crumbs (Kohlsprossen mit Bröseln)

1. Remove the outer leaves of the Brussels sprouts, trim the stalks and cut a small cross into the base so they cook evenly.

2. Cook in boiling salted water for 8-10 minutes until tender but still firm.

3. Drain and plunge immediately into ice water to keep them bright green; drain well.

4. Melt the butter in a pan, sprinkle in the breadcrumbs and toast, stirring, until golden brown; season with a pinch of salt.

5. Add the sprouts, sprinkle with nutmeg and toss for 2 minutes until heated through and coated in crumbs.

6. Serve immediately with roasts, game or poultry.

Tip: The cross cut isn't essential, but it helps with large sprouts: the stalk cooks through without the leaves falling apart.