Smoky, savoury and full of festive caramelised flavour

LIGHT THE FIRE

Light your Kadai, ensuring there is a direct and indirect cooking zone. Place a Skillet on the Holi Grill and add a dash of vegetable oil. Set up the Kadai Lid.

PREP THE INGREDIENTS

Trim away any loose or bruised leaves from the sprouts, then slice each one in half. With damp hands, roll the sausage meat into small balls, roughly 2 inches in size, and set aside.

COOK THE LARDONS

Add the lardons to the Skillet and cook slowly until golden and crisp, letting them release their flavour into the oil.

SEAR THE SPROUTS

Once the lardons are ready, scatter in the sprouts, cut side down. Avoid stirring at this stage to allow them to caramelise. Cover with the Kadai Lid and cook for around 5 minutes.

ADD THE SAUSAGE MEAT

Tumble in the sausage meatballs and cook for a few minutes before gently breaking them apart. They should start to brown and mix through the sprouts and lardons.

TOAST AND COMBINE

The sprouts should now be deeply coloured and slightly charred on the edges. Add the chopped walnuts and stir everything together, allowing the heat to toast them lightly as the sausage meat cooks through.

FINISH AND SERVE

Stir through the parsley just before serving. Pile everything onto a platter and serve with a generous jug of gravy for the perfect festive side.