with a chestnut crème fraiche dip

We all know sprouts need to make an appearance somewhere at Christmas, and this canapé will make a tasty surprise for your guests. We use oat crème fraiche to make it vegan-friendly, but you can use the standard one if you prefer. You can, of course, use any type of stuffing too in place of good old Paxo.

Ingredients

12 sprouts

170g Paxo sage and onion stuffing

15 dried cherries, chopped

1 tbsp garlic oil

2 tsp soy sauce

1 tsp mushroom powder (optional)

½ tsp allspice

Chestnut dip

200ml oat crème fraiche

8 finely chopped chestnuts

½ tsp grated nutmeg

½ tsp salt

½ tsp mushroom powder (optional)

Method

1. Add hot water to the stuffing as per the manufacturer instructions. Mix in the cherries and when cooled roll into sprout-sized balls and set aside.

2. On a medium temperature cook sprouts indirect for 15 minutes, alternatively you could blanch in boiling water for 5 minutes.

3. Place on a preheated cast iron pan with stuffing balls and baked for further 15-20 minutes until the sprouts and stuffing are browned and the sprouts are beginning to soften but still have a slight bite. Place over direct heat for a few minutes if necessary.

4. During this time combine the ingredients for the chestnut dip and set aside.

5. Use a cocktail stick to skewer a sprout and stuffing ball.

6. Serve with chestnut dip and some cranberry sauce.