THEY are the garden green despised by most young children. But, despite this, a Merseyside farm has been awarded £60,000 to make sure they grow enough sprouts over Christmas.

Officials from Brussels (where else could they be from?) have announced that the Objective 1 Funding will go to T Wilson & Sons Farmers Ltd, based at Maggotts Nook Farm, Rainford.

This week, the farm's output has more than doubled. This is because, as everyone knows, no Christmas dinner would be complete without sprouts.

Caroline Wilson, who runs the farm, said: "Merseyside has some of the best growing land in England.

"Demand goes up a lot at Christmas, because even people who say they do not like sprouts have one or two on their plate for tradition's sake at this time of year."

Mrs Wilson believes many people had an outdated view about sprouts - which often come top in polls listing Britain's most hated vegetables.

She added: "There are so many new varieties of sprouts now, the flavour is nothing like people remember from their school days, either bitter or bland.

"They used to be boiled until they were almost white and soggy right through. Now, if fresh and cooked properly, they will be a strong green and taste nutty and really tasty.

"People who haven't tried them for a while should give them a go."

The grant will provide three new jobs at the 400-acre holding near St Helens.

Currently, T Wilson & Sons has an annual turnover of around £1m. It employs 12 staff.

Mrs Wilson added: "This is already turning into a bumper Christmas for us with massive demand for our sprouts and parsnips.

"New packing facilities mean we can increase our output, which will be a huge help with the Christmas demand next year.

"The grant means we can meet the developing needs of our customers. We wouldn't have been able to do that without the support of Objective 1.

"It has secured the future of our operation, the jobs we provide and puts us in a good position to expand with new lines."

The Director of the Objective 1 programme, John Flamson, from

Government Office North West, said there were good reasons for investing in Merseyside's agricultural sector.

"Although it is not huge, it plays an important role in the local economy.

"This investment will safeguard the future of a firm that will work with other local farmers to expand the range of produce on offer to satisfy customer demand for quality fresh produce." Mrs Wilson and her late husband, Thomas, took over the farm 25 years ago. She now runs the business with her three sons, Tom, Robert and Alastair.

Around £185,000 of the firm's own money will be put into the development with £61,000 from the Department for Environment, Food and Rural Affairs (Defra).

clareusher@dailypost.co.uk

The secret is not to boil them for too long

RESTAURATEUR Paul Heathcote, who has a column in the Daily Post, says one of the key dangers when cooking sprouts is leaving them to boil for too long.

People should only cook them for three to four minutes.

They should also make sure they cut crosses into the sprouts before cooking so the heat penetrates to the centre of the vegetable.

But you should not cut crosses in smaller sprouts.

Here is his recipe for sprouts and chestnuts:

Ingredients: 450g cooked sprouts, half an onion chopped and lightly boiled in a little water, 100g cooked chestnuts, butter.

Method: Reheat the sprouts. Gently fry the chestnuts in butter and after a minute or so add the onions followed by the sprouts. Season with salt and pepper.

Sprout facts

* Different types of sprouts have been grown around the world by various civilisations for the last 5,000 years.

* Brussels sprouts have been grown in Belgium for 400 years.

* Dave Mynard, 43, of London, broke a world record when he ate 43 Brussels sprouts in just one minute on December 10, 2003.

* Not only are Brussel sprouts rich in vitamin C, they also contain a good dose of folic acid as well.

* Eating Brussels sprouts can reduce the chance of developing bowel cancer, according to research.

* Brussel sprouts are often paired with chestnuts at this time of year and, of all the nut family, chestnuts are the lowest in fat and calories.