IT’S THE age old festive foodie dilemma - what on earth do you do to make Brussels sprouts interesting?

Glasgow chef Jak O’Donnell thinks she has the answer - and it’s all to do with gin....

The chef patron of The Sisters restaurant in Finnieston has teamed up with Scotch Beef PGI and Pickering’s Gin to create the perfect partnership of beef and sprouts for Christmas.

Jak’s dish - Hot Flush Beef and Sprouts canapes - uses tender strips of fillet with a creamy sprout-flavoured gin puree.

She laughed: “I hope people will enjoy haveing a go at creating my new take on an old classic.

“Christmas often means party time and canapes made with ingredients from two quality Scottish brands are great for entertaining guests.”

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Claire Higgs, PR and Communications Manager at Quality Meat Scotland, said: “Scotch Beef is world-renowned for its exceptional quality and taste. We are sure Jak’s fresh take on this classic Christmas pairing will reignite consumers’ love for these seasonal dishes.”

Marcus Pickering, Co-Founder of Pickering’s Gin, said: “In the spirit of fun at Christmas, we’ve been encouraging people to try something different with our Brussels Sprout Gin. This recipe is brilliant as it’s asking you to ditch the peppercorn sauce and give the humble sprout a go for a change.”

The festively flavoured Pickering’s Gin Bauble packs are currently available to purchase in John Lewis and Amazon.

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INGREDIENTS: 500g Scotch beef fillet; 2tbsp Scottish rapeseed oil; Salt and pepper; 25ml Brussel sprout gin;

100g trimmed Brussel sprouts, halved. Reserve a few spouts to cut very finely raw, as a garnish; 25ml double cream


1. Cut the fillet into long thin strips rub with oil and season.

2. Cook the brussels until just slightly tender and no more.

3. Drain and toss in a hot pan, add gin and a wee bit of flambe, if you dare… if not, reduce for 1-2 min then add cream, bring to the boil then pop into a food processor and blend until a smooth puree.

4. Spread a thin layer over the beef strips, roll up like a Swiss roll and put on a baking tray.

5. Heat for 3-5 min in a very hot oven and spear through a fork to serve.

6. You can arrange the forks all along the plate to serve as a canapé finished with some finely shredded sprout leaves.