Buns are made from sweetened, yeast dough enriched with butter, whereas rolls are less sweet, or unsweetened, and are not enriched. Buns often have raisins or spices added, and are glazed or decorated before baking. Chelsea and hot cross buns are popular examples.

** Asian Recipes **

Most children enjoys stir-fries, so try sprouts quartered into wedges and stir-fried. Use 2 tablespoons of peanut oil in a hot wok or frying pan and firstly stir-fry one onion, cut into 12 wedges, for about a minute, to develop some flavor. Then add 250g quartered Brussels sprouts and two carrots, obliquely sliced, and stir-fry for about three minutes, or until tender crisp. Stir in 2 tablespoons each of salt-reduced soy sauce and tomato sauce and 1/4 cup vegetable stock. Heat through and serve.

** Asian Online Recipes **

The only time a cross cut in the bottom of a sprout's stem is when we are cooking a batch of various sizes. On these occasions, cut a cross in the larger sprouts. This allows heat to penetrate more easily to the middle so that the larger sprouts cook in the same time as the smaller ones.

Brussels sprouts are at their best when they are very tight, small buds and, since most supermarkets now sell them in a fairly regular and quite small size, crosscutting the stalks is rarely necessary.

** Asian Online Recipes **

Raw Brussels sprouts are surprisingly good finely shredded in a slaw-type winter salad with carrots, celery and spring onion plus plenty of chopped parsley, watercress or snow pea sprouts. The salad is good with baked potatoes and cold meat or hot sausages for a family meal. It is also appropriate for a winter buffet as it will stand for an hour or two without wilting and is easy to multiply for larger numbers.

** Asian Recipes **