I like 'em big fat and tight Steve. (sprouts I mean) No good now, the season's over. I adore Spring greens. All veg must be boiled very briefly, NOT turned into puree by boiling for ages (yuk)

Parsnips are bearable if coated in butter and a little honey then roasted in a separate dish beside the main roast. But they taste too much like soap for my liking.

I wish our tiny freezer was about six times the size. Our old one in the last house had six huge drawers and we had a massive garden and more energy. We used to freeze lots of our home-grown produce in those days.
My husband does a fiery Hot Horror with leftover chicken pieces, Scotch bonnet chillies, peanut butter (!!) and some other powders which I have no idea of. Meanwhile, the cats and I demurely chomp on the non-spice-contaminated bits. One can't go in the kitchen while the Horror is cooking, as the orange-coloured steam makes one's eyes water.