The Brussels Top looks just like a Cabbage on a stick - which is exactly what it is, since the Brussels Sprout is a only genetic mutation of the ordinary Cabbage, which we have subsequently improved by selective breeding.
In the photo above you can see the tall bare stem from which all the sprouts have been harvested. I remove the leaves a few at a time because they do tend to go yellow as the sprouts mature.
There comes a point when you can tell that the plant is not going to get any taller, and its last few sprouts are very tiny, so it makes sense to give it the chop. Here's a view from beneath the severed Top, showing the tiny sprouts. They are not a lot bigger than a pea, but I know from experience that they are the sweetest sprouts of all, so they will definitely get used!
But this is the Main Event:
As you would with a normal Cabbage, it's best to remove and discard the tougher outer leaves and keep the sweeter, more tender inner ones for eating. They are the pale-coloured ones. Unsurprisingly, when cooked they have the taste of a Brussels Sprout, with the texture of a Spring Cabbage - delicious! I'm not sure yet what this one will be served with, but I have a feeling that it might be Bangers and Mash.
One down, five to go...