Though I actually like a gently-steamed version of Brussels sprouts, those who grew up with overcooked, slightly smelly spheres understandably seek a bit of crunch.

That’s why so many chefs roast them with bacon (or pancetta, or chorizo) around this time of year. Added crispiness, extra flavour – I get it.

But if you ask Gousto chef Sophie Nahmad, the best Brussels sprouts need nothing more than a cup and some cheese.

Calling the recipe “embarrassingly simple”, it’s nonetheless “delicious”, she said.

Try “smashed” Brussels sprouts this Christmas

“Smashed burgers” – those which have been pressed with a weight to form an extra thin, extra crispy patty........

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