Okay, I can hear the laughter from here... it's true... I didn't know what I was missing.

Ten years ago, I moved from Australia to London. I grew up in a very warm, humid part of the country where the humble sprout was not common on dinner tables. Being an adventurous little foodie from a young age, by the age of two or three I was eating oysters, fish and shellfish, avocado, olives, capsicum, zucchini, broccoli, spinach and pretty much anything that wasn't gluten or dairy!

I'm totally sure I would have loved brussel sprouts if they were in my gastronomic world.

Christmas in Europe was a revelation for me. I spent 34 years where Christmas was all about a meal of salads around the glorious barbecue fish and meat and then some time at the beach. One of the most delightful things about Christmas in a cold country was the introduction of brussel sprouts to the dinner table.

That was the start of a beautiful friendship that has made me a better person. I reckon that people who appreciate the humble brussels sprouts know that it's the simple things in life that are the most rewarding. When we harness the true power of the sprout and it loves us back tenfold.

They are little pockets of love and I devour them with glee. They have changed my life, not only are they high in vitamin A and C, they have large amounts of folic acid and dietary fibre - awesome for the gluten and grain free life I choose. And we all know it's the best thing on the planet to help us not to get colon cancer - what's not to love right?!

Thank you honest, scrumptious and wholesome brussels sprout - you have changed my life and I appreciate you. In truth, I feel like I have become a more understanding, compassionate and caring person since the sprout became part of my life.

I know... it's a big statement to make, but this recipe is totally the simplest, tastiest most amazing brussels sprout recipe in the entire world!

My boss, Ben, saw that I had bought some brussels sprouts and shared this with me - we just had it with gluten free chicken sausages for dinner with my world famous pesto and it was simply divine.

Trim the brussels sprouts and then slice them into discs.

Heat some olive oil in a pan and when it's hot, pop in the sprouts with some ground black pepper and a little sea salt.

The outer leaves crisp up and the inner core is soft and sweet.

This dish has changed my life, thank you Ben.

Maybe next time I will try with some pine nuts and a sprinkle of dried chilli. But nothing too fancy mind, I will honour the sprout in it's glorious simplicity!

Follow Sarah Cloutier on Twitter: www.twitter.com/michoncloutier