The reason I gave up on steaming for most veg was that I had the distinct feeling that boiling just cooks things better. I get that some nutrients will end up in the water, but, when I look at steaming water after cooking, there's plenty of stuff in there that came out of the veg anyway. I'll look up comparisons if there are any. I'd likely think again if I thought that Mrs Steve and I were in danger of going short of vitamins and minerals, but I don't think that's the case in view of our varied diet. We both eat at least some raw citrus fruit every day, tomatoes play a big part in our diet and we eat green veg until it's coming out of our ears. My childhood abhorrence of greens, triggered by overboiled, dark green school cabbage, has long since evaporated.

Certain prescriptive Italian cooks have been known to declare that to leave the kitchen whilst the pasta is boiling is a mortal sin. I feel the same about boiling sprouts, tenderstem or cauliflower, which are all very unforgiving. I'm an obsessive checker for doneness. The only other thing I'd say is that the best way of putting someone off Brussels sprouts for life (apart from overcooking them) is to cook loose, leafy ones, or frozen ones. For me, they must start off like rock-hard, tight little balls.