I cleared my brussels sprouts bed today, and this is what I came home with. Sprout tops, the cabbagey bits on top of the sprout plants, are delicious dark-green greens which are fabulously good for you. They have a really strong, earthy taste that tastes great with traditional Sunday roasts and also stir-fries very well. You can also cook them by dunking them whole in a pan of water flavoured with a knob of butter and some garlic, salt and pepper - simmer for 6-8 minutes and you have a real chef's delight.
These ones were Trafalgar - the sprouts were a bit disappointing, to be honest, as they didn't have the best of sites. The bed gets a bit too shaded by the shed, and the soil is a bit poor, too. But what we missed on the sprouts, we've more than made up for on the tops. We'll never chuck our old sprout plants on the compost again.