JAMIE BUCHAN OUR BRUSSELS CORRESPONDENT

Unlike a lot of people I know, I’ve never had a big problem with brussels sprouts.

I reckon it’s quite healthy to give families something a wee bit divisive to fall out about over Christmas dinner, rather than straying into more explosive issues like Brexit or Donald Trump.

But I can understand people who say they would rather be served up their own kidneys.

So, it was exciting to hear that a chip shop on our doorstep was offering a bold new variety of sprout – deep fried in batter.

And why not?

It’s a cooking style that seems to work with most foods from Mars bars to pizzas.

But how do our humble sprouts cope in the deep fat frier?

I popped along to the Dunkeld Fish Bar to try for myself.

The team, led by owner Scott Davie, are old hands at deep frying and often spend their evenings experimenting with new ideas (Crunchies don’t work, apparently).

The sprouts certainly look the part, like golden balls of deliciousness.

And they taste just as good. The beer-batter is nice and crispy and mixes well with the green sprout underneath.

It’s an experience best summed up by our photographer Kris, who isn’t a fan of sprouts: “They’re nice, but they still taste a bit sprouty.”