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Brussels sprouts, perhaps the most controversial Christmas side. Some love their slightly bitter taste, others loathe it.

But, the Brussel has had a revamp in recent years. Gone is boiled veg, in are revamped recipes with delicious additions.

One such recipe is a coconut version from chef Gaz Oakley.

The chef, known as the Avant-Garde Vegan, claims to make “bacon” bits with coconut.

The chef, who worked in kitchens from the age of 15, told Express.co.uk: “I like to elevate my sprouts with coconut ‘bacon’ bits.”

Vegan “bacon” recipe – to top Brussels sprouts


  • Coconut flakes
  • Maple syrup
  • Sweet smoked paprika
  • Soy sauce
  • Coconut oil


Mix together coconut flakes, maple syrup, sweet smoked paprika, soy sauce, and coconut oil, making sure the flakes are evenly coated.

Spread out evenly onto a tray and bake for 10 to 15 minutes until golden and crisp, then sprinkle on top of your sprouts.

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Gaz said: “I promise you’ll love them!”

The chef recently detailed how to “jazz up” Christmas sides.

His Christmas trimmings recipes include sticky orange carrots and maple glazed parsnips.

He uses orange juice to infuse his carrots with delicious flavour.

Gaz adds olive oil, sugar, salt, and pepper for a delicious glaze.

He cooks his parsnips with maple syrup, thyme, and rosemary for a sweet and herby finish.

No Christmas dinner is complete without delicious gravy.

Masterchef winner Kenny Tutt detailed his “perfect” gravy recipe, made with white wine and currants.

Kenny told Express.co.uk: “Cook your turkey on a bed of celery, carrots, onions, two star anise, and salt and pepper.

“When your bird is done, place it on your serving dish to rest and then put the roasting pan over medium heat.”

He then advises deglazing the pan with white wine.

Then add ” a spoonful of good gravy powder and red currant jelly with a splash of water and reduce for five to 10 minutes.”

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