Whether you love them or hate them, Brussels sprouts are a staple at every Christmas feast and in recent years they have only gotten more popular.
Millions of households have opted to add some sparkle to their usual over-boiled sprouts with innovative recipes that see the vegetable become a fan favourite.
However a roadside cafe in Stirlingshire has offered up a unique spin on sprouts for the festive period – becoming one of their most talked out menu items.
Delving into Scotland’s love of deep-fried treats, The Real Food Café in Tyndrum has “delighted” customers with their dozen deep-fried Brussels sprouts.
The new addition to the menu has captivated the tastebuds of locals, passers-by, and tourists alike.
The unconventional take on the soggy side has resulted in 86% of respondents of a Facebook poll in favour of the new menu addition.
Customers on Facebook said: “I so want to taste these they sound amazing! Mouthfuls of a mini whole cabbage beautifully fired! Who wouldn’t like them and yes, bring me lardons too!”
The café charges £5 for a dozen deep-fried sprouts, accompanied by a tangy honey and mustard dip.
It comes as sales of Brussels sprouts are going through the roof at Waitrose, the supermarket reported earlier this month.
The little green vegetable has seen a growth in sales of 150% versus the same time last year and searches for “Brussels sprouts” on the supermarket’s website were also up 87% month on month
Waitrose also revealed that recipe searches for ‘shredded sprouts’ were up 607% month on month and 65% compared to the same time last year.
Sarah Heward, owner of The Real Food Café, told BBC Radio Scotland’s Good Morning Scotland show the secret to the perfect sprout.
She said: “I think the reason is that people have had bad experiences with sprouts is because they’ve been overcooked. My granny’s sprouts used to run off the plate – they were more like a soup!”
“They’re not difficult to make – the secret is in the preparation and the cooking, frying them in good, clean oil. You can get them ready peeled – we don’t.
“Peeling sprouts is quite a therapeutic thing I feel, standing in the kitchen zoning out for a while with some Christmas music on.
“We’re selling them with a honey and mustard dipping sauce but you can put whatever you like with them – that’s the beauty.”
She added “Christmas is all about fun moments, creating memories and of course enjoying delicious and unforgettable flavours which you might not taste during the rest of the year.”
Ms Heward added that those who haven’t had the chance to try the famous sprouts yet need not worry as they will remain on the menu throughout January before they move to their spring menu.
If you’re looking to gave your Christmas day sprouts an exciting makeover, then the recipe for The Real Food Café’s Deep Fried Brussels Sprouts is available on the café’s website.
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