Turkey and sprout meatballs with sesame soba noodles and sticky cranberry sauce

I feel like something of a kitchen-garden geek this Christmas, because, alongside my Brussels sprouts, I will be serving my latest discovery: flower sprouts—a cross between Brussels sprouts and kale—which will work perfectly in your Boxing Day bubble and squeak.

Turkey-and-sprout meatballs with sesame soba noodles and sticky cranberry sauce (serves 4)

Ingredients 2 rashers smoked bacon, finely diced 4 cloves garlic, crushed Half a red onion, finely diced Handful fresh parsley, chopped 450g turkey mince 1 red chilli, finely diced 15ml olive oil 10 Brussels or flower sprouts (plus a few more for roasting) 200g soba noodles 10ml sesame oil 20g sesame seeds 100ml sweet chilli sauce 100ml cranberry sauce 15ml soy sauce

Method Preheat your oven to 180˚C/350˚F/gas mark 4. In a large bowl, combine the bacon, garlic, onion, parsley, turkey, chilli and olive oil. Slice the Brussels or flower sprouts (or a mix of the two) into thin ribbons before them adding to the bowl.

Mix it all together and roll into golf-ball-sized balls and place them on a foil-lined baking tray. Cook in the oven for 40 minutes, turning gently halfway through.

In a bowl, add a splash of olive oil to the remaining Brussels and flower sprouts. Make sure they’re fully coated before adding them to the meatballs and cooking for 30 minutes. The flower sprouts will go crispy and add texture.

Cook the soba noodles in a pan of boiling water and drain off. Pour the sesame oil over them, add the sesame seeds and mix well.

In a small saucepan, add the chilli, cranberry and soy sauces and heat until just boiling and sticky. Serve the soba noodles with the meatballs and sprouts, drizzled with the sticky sauce.

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