Brussels sprouts have never been the most popular of vegetables; they are one of those things that appears on the table every Christmas without fail, regardless of whether or not anybody actually likes them. However, the humble sprout is being given a new lease of life with an image-boosting campaign.

The British Sprout Growers' Association was formed in 2000 with this very intention, and using the tagline 'Sprouts Bite Back', it aims to bring sprouts to the public's attention by promoting their health benefits.

Sprouts are particularly big news in Chipping Campden, where an annual Sprout Festival has taken place for the past two years. Local sprout farmer William Haines says the festival began as a bit of a novelty event, but there is a serious message behind the frivolity: "Since it's difficult for farmers to get any government assistance, we've had to get off our backsides and do something for ourselves!" he explains. "It's about raising the profile of sprouts and just encouraging more people to give them a try."

Since the Sprout Festival began the idea has really taken off, with further assistance from Felice Tocchini, the former chef-patron at the Seymour House Hotel in Chipping Campden and now running Fusion Brasserie at Longbarn Village near Alcester. Felice came up with a range of recipes involving sprouts, including the now-famous Sprouty Cake, in order to persuade people that the vegetable can be tasty.

Other recipes include *sprout souffl and even battered sprouts, as well as soup, quiche and salads all made using the vegetable. The association has also visited schools to bring fun, healthy sprout recipes to uninitiated youngsters: "We were way ahead of Jamie Oliver," says William.

This programme is due to continue with imminent visits to schools in Chipping Campden, Bredon and Studley - children of varying ages will get the chance to learn about the farming of sprouts and then cook with them, the theory being that if they have cooked a dish themselves, they will enjoy eating it. William adds, "It's something a little different from the usual classroom activities, so it really does catch the kids' attention."

William's farm supplies sprouts to Marks & Spencer, who agreed to put the grower's name on the packaging - he hopes the public will appreciate the fact that they are buying British and supporting the farming industry. Apart from that, sprouts are also extremely healthy - weight for weight they contain three times as much vitamin C as an orange, not to mention sinigrin which helps the body produce cancer-fighting anti-oxidants.

If you thought sprouts were just for Christmas, think again - they are actually available 12 months of the year, and these days most varieties grown in Britain are sweet-tasting rather than bitter. "Sprouts are still seen as a traditional Christmas food, but I'd sooner see people starting to eat them all year round!" William concludes.

For sprout recipes, see www.sprouts.uk.com.

*Twice-baked sprout souffl

To serve 8 people

1 small onion, finely chopped 50g flour

1 clove of garlic, finely chopped 80g grated cheddar cheese

100g butter 2 eggs (whites stiffly beaten)

Nutmeg salt and pepper

330g sprouts, finely sliced 100ml cream

250ml milk 150g grated cheddar

Method

1. Put the milk on to boil

2. At the same time in a separate pan melt the butter over a low heat, add the onions and garlic and cook gently until golden

3. Add the sprouts and carry on cooking on a low heat for 5 minutes

4. Add the flour and mix well, cook gently for two minutes, mixing constantly

5. Remove from the heat and add the boiling milk so to form a thick bchamel; cook for a few more minutes

6. Remove from the heat and add the egg yolks, cheese, nutmeg and some seasoning

7. Mix well, then gently fold in the egg whites; pour the mixture into greased and floured ramekins. Cook in a bain-marie in a moderate oven until golden

8. Remove from oven and allow to cool before removing from the ramekins

9. Place in an oven-proof dish with some cream and some grated cheddar cheese; place back in the oven to gratinate before serving.