inspired by comments below... are we sprout lovers or haters?

Very few seem to be in between.

I adore them - always have. Nice and crunchy, not overcooked, with butter and lots of salt and pepper; delicious.

Mart loves them and intelligently (see post below) buys them on the stalks (last longer, taste better).

So - your votes please!

Sorry to disappoint, but I am somewhere in-between. Can take them or leave them.

I'm the same with Marmite.

I'm with you on Marmite Ant; quite like it but I love Bovril!

I love sprouts when they are cooked properly from fresh - 10 minutes in boiling water. I hate frozen sprouts . I was amazed to find a pack of microwavable frozen sprouts in my local shop - can't imagine what they are like.

I hate marmite.

Love sprouts...love marmite...whatever happened to Bovril flavour crisps?

I think the main problem with Sprouts is one of 'first impressions'.
My Mother boils them to death( as with most of her vegetables).Sprouts are affected more than most by this.We then get it fixed in our minds we dislike them,even though they can be very flavoursome cooked in interesting ways.
Glad that JK and Mart have raised this issue,and we can perhaps look at alternative recipies for what is actually a very tasty vegetable.
Steaming or stir frying can do wonders for these,as can the inclusion of a tasty sauce,say sweet and sour.
Damn it,all I need to do is find some now:P

An extremely odd sprout dish I ate out once, was a sprout curry served in a huge yorkshire pudding.
(not to be repeated , although of course was at the time no doubt)

I do find that any most brassicas do not like spice much and tend to go bitter, and give a not too pleasant addition to the spice for my pallette.

I do however like the cabbage curry I make with tamarind and saffron and this could probably be delicate enough for sprouts.

1 egg cup full of tamarind water.
A mild curry paste + mustard seeds.
1 onion (fry the cabbage or try blanched sprouts in the mixture)
Coconut milk and seasoning to finish.

Try and get hold of the sticky tamarind concentrate as it breaks up instantly in hot water.

Interesting that Anthony does not like Marmite as I reckon sprouts in a stock made of it would be really good.

Curry,now cooked properly Sprouts could of course be an interesting alternative.
That Yorkshire pud was certainly novel,and I note with interest you never returned to it;)
You could of course try simmering and threading,then using them as a filling combined with Goat Brinza cheese,and just a touch of garlic...or on second thoughts the local cuisine in Sighisoara can of course take the unwary by surprise;)
Ginger and oranges,would like to see a report of how you're going to use those over xmas.