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.
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