Spruced up sprouts

Sprout the halls! Just in time for Christmas, here is a tangy, spicy recipe for Brussels sprouts that even the strongest sprout-critics might be willing to try; huzzah! And as for all the sprout enthusiasts out there βˆ’ I do hope you will enjoy this tasty little dish… Merry Christmas to all! πŸ™‚

Brussels sprouts βˆ’ 500 g
Simon Howie haggis βˆ’ 1 (the meaty one or the veggie one, depending on your preference)
Sweet chilli sauce βˆ’ 1 tablespoon
Dried coriander leaf βˆ’ 2 tablespoons
Chickpeas βˆ’ 1 can, drained
Dried cranberries βˆ’ 150 g
Black onion seeds βˆ’ 3 teaspoons
Fennel seeds βˆ’ 1 teaspoon
Cumin seeds βˆ’ 1 teaspoon
Ground cinnamon βˆ’ Β½ teaspoon
Ground cumin βˆ’ 1 teaspoon
Ground paprika βˆ’ Β½ teaspoon
Low-sugar low-salt ketchup βˆ’ 1 tablespoon
Erythritol Gold (or Stevia) βˆ’ Β½ tablespoon
Spray oil
Salt to taste
Fresh ground balck pepper

 Pierce the haggis skin with a fork, and boil for 10 minutes, change the water, then boil for another 10 minutes. This gets rid of a lot of the fat.
2. Cool the boiled haggis with cold water, then cut the skin open to take the haggis out. Mix the haggis with the sweet chilli sauce and dried coriander leaf, and set aside.
3. Boil the sprouts with salt until soft.
4. Once soft; cut off stems and trim the sprouts. Then rub on a little salt, cinnamon, cumin and paprika powder. 
5. In a large wok, add 1 spray of oil, black onions seeds and cumin seeds. Then add in the chickpeas, some salt and the ketchup, with a splash of water.  
6. Add in the sprouts and erythritol and cook on low heat until the sprouts start to brown. 
7. Mix in the haggis, then turn off the heat.
8. Toss in the dried cranberries, and sprinkle on some fresh ground black pepper to serve.


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