This might just convert anti Brussels sprouters!
500g (a decent pound) firm Brussels sprouts
150ml (5 fl oz)cream
Freshly ground black pepper to taste
Freshly grated nutmeg to taste
Finely grated zest 1 lemon
1 Remove any damaged leaves from Brussels sprouts and cut a cross in the base of each. Wash well. Plunge them into a saucepan of boiling, lightly salted water and cook uncovered for 6-10 minutes, or until crunch-tender (or cook to your liking). Drain and refresh with plenty of cold water, shake well and leave until thoroughly drained. If the Brussels sprouts are large, cut them in half.
2 Put the cream in a saucepan and reduce it by half over a medium heat. Add plenty of black pepper and freshly grated nutmeg and the grated lemon zest. Add Brussels sprouts, simmer for a few minutes, stirring to coat the sprouts with the sauce, until heated through. Turn into a heated serving dish and serve immediately.