Our meaty tribute to traditional sprouts pays homage to Scotland, which is why this recipe is part of our Scottish menu.
Ingredients
- 750g brussels sprouts, trimmed, outer leaves discarded
- 50g butter
- 125g black pudding, cut into
- small pieces
- Finely grated zest of 1 lemon
Method
- 1. Place the brussels sprouts in a large pan of boiling water and boil for 3-4 minutes until nearly tender. Drain and plunge into cold water to refresh, then drain again.
- 2. Meanwhile, melt half the butter in a frying pan over a medium-high heat, add the black pudding and fry until crisp all over. Add the lemon zest and set aside.
- 3. When you are ready to serve the dish, melt the remaining butter in a large frying pan over a medium heat, then add the brussels sprouts and black pudding and warm them through over a low heat. Tip into a serving bowl, then serve with the haggis-stuffed turkey.
Nutritional info
Per serving: 129kcals, 9.7g fat (4.7g saturated), 4.7g protein, 6.2g carbs, 2.8g sugar, 0.4g salt
Chef's tip
This recipe is part of our Scottish menu.