LIA WILSON'S SPROUT RECIPE
Slice them in half.
Lay them face-down into a wide bottom pan with a bit of cooking olive oil.
Turn up the heat and burn them until the flat bits are crisp (this caramelises the sugars in them and cooks out the bitter taste).
Turn down the heat, throw a splash of white wine in the pan and cover them.
When they are soft enough to stick a fork through throw them in a big bowl and drizzle with a good quality olive oil, sea salt, cracked pepper and a lot of lemon zest.