Make this Christmas one to remember with the perfect side of sprouts.

With thanks to @aeg.uk, and foodie father, Adam Shaw from @at_dads_table, you can try three spruced up sprout recipes.

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From traditional brussel sprouts with crispy bacon and roasted chestnuts to a plant-based alternative with smoked tofu, ginger and chill, we’ve got you covered! You could even challenge the expected this Christmas with our steamed sprouts with haggis butter recipe!

See below how you can serve the perfect side of sprouts.

Traditional Brussel Sprouts with Bacon & Chestnuts

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Ingredients

• 250g brussel sprouts
• 100g bacon or pancetta lardons
• 100g cooked chestnuts

Instructions

Trim the tails of the brussel sprouts, remove any loose or dirty leaves and wash thoroughly.

Boil the brussel sprouts in salted water for approx. 6-7 minutes.

Strain and reserve, or if you are using at a later date, cool under running cold water to stop the cooking process until ready to use.

Heat a frying pan and cook the bacon or pancetta lardons. Once they start to colour, add the brussel sprouts and warm through. Crumble in the cooked chestnuts and warm through. You can add some butter if the sprouts are looking a little dry or for some extra flavour.

Check seasoning and serve.

Top Tip – Bubble & Squeak – Leftovers are great chopped up, mixed with some mashed potato, and fried like a fritter. Serve with a poached egg.

Plant Based Brussel Sprouts with Smoked Tofu, Ginger & Chilli

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Ingredients

• 250g brussel sprouts
• 150g smoked tofu or diced halloumi if you prefer
• 1 red chilli, finely chopped
• Thumb-sized piece of fresh ginger
• Cranberry sauce

Instructions

Trim the tails of the brussel sprouts, remove any loose or dirty leaves, wash thoroughly and finely shred.

Dice and pan fry the smoked tofu with a little oil or vegan butter. Add the finely chopped chilli to taste.

Once it starts to colour, set to one side.

Back in the pan, add the shredded brussel sprouts and fry. Add more oil or vegan butter if necessary.

Grate in the fresh ginger. As the brussel sprouts cook, add the smoked tofu back in.

Bring together with a spoonful or two of cranberry sauce.

Check seasoning and serve.

Top Tip – A mix of vegan butter and marmite adds a nice finish and an “umami” richness to the finished dish.

Challenge the Expected: Brussel Sprouts with Haggis Butter

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Ingredients

250g brussel sprouts

100g haggis

75g butter

Toasted almonds (optional)

Instructions

Trim the tails of the brussel sprouts, remove any loose or dirty leaves and then wash thoroughly.

Boil the brussel sprouts in salted water for approx. 6-7 minutes.

Strain and reserve, or if you are using them at a later date cool under running cold water to stop the cooking process.

Slice the brussel sprouts in half.

Heat a frying pan, crumble the haggis and cook in the butter. Once warmed through, add your brussel sprouts and continue until they are hot. Add more butter if desired.

Check seasoning and serve.

Top Tip – Taste the brussel sprouts before adding salt and pepper, as haggis tends to be well seasoned. For a little more texture, sprinkle with toasted almonds.

For a further source of festive recipe inspiration, click here.