You will have to trust me on this one and try it yourselves. It's sublime. I begin by saying I'm not a great fan of the spout. I eat them cooked in the usual manner partially as a punishment, partly becasue they are seasonal and at times, a relatively inexpensive vegatable to accompany a roast. We had half a pack left over in the fridge that would either need to be used or discarded and in the various options to accompany the liver, onions and apple dish on the menu this evening, mrs modelmaker chose sprouts, and so I coooked them. As they cooked, and my reticence at her choice began, to form, I asked if she would prefer bubble and squeak instead, and thankfully she agreed. So I cooked the sprouts and potatoes then inspiration struck when I drained them. In this moment of seeming madness I realised the amount of moisture in the sprouts would hamper any chance of making a decent bubble and squeek. So I squeezed the juice out of them. There was an awful lot of it, it transpired. As I did so, I thought about spinach, how most of it ends up down the drain when we cook it. And then I added it to he mashed potato, along with shed-loads of pepper and some cream. I might have been tempted to add some butter as well, but I discovered mrs modelmaker had used it all up on her toast earlier. So plan B, which was not such a bad thing, was to pop the dish is the oven to brown off, and as I said earlier, turns out is absolutely sublime. In fact it doesn't need any browning, just warming through. The taste is only partially remiscent of the sprout.It has all the good bits and nothing of the part many people dislike. I really can't believe it was quite so simple. I'd almost go so far as to say it was the best part of our meal unless there are offal afficionados reading this in which case I can tell you how gorgeous the liver turned out. Find me also a poster that can't stand liver and I'll convert them, as I easily as I did my dog.