Blue cheese & onion dip with Brussels sprouts on sticks & berry sprinkles

A deliciously easy dip or spread eaten in a fun way with Brussels sprout dippers and festive cranberry and goji berry sprinkles. A lovely post-Christmas way to use up any cheese and leftover sprouts too!

SERVES 4-6 FOR THE DIP 1 tbsp butter or ghee (clarified butter) or coconut oil 2 medium white onions, peeled and finely sliced 200g full-fat, probiotic yoghurt 60g blue cheese (for example, stilton or roquefort) FOR THE SPRINKLES 3 tbsp dried cranberries 3 tbsp goji berries pinch of cumin or chilli flakes (optional) FOR THE SPROUT DIPPERS 1 tbsp coconut oil 200g baby Brussels sprouts

To make the dip, heat the butter, ghee or coconut oil in a wide-based pan and sauté the onions until soft but not browned.

Using a food processor or a handheld blender, blend the onions with the yoghurt and blue cheese until smooth. Transfer to a dipping bowl and set aside.

To make the sprinkles, very finely dice the cranberries and gojis. While stirring them round sprinkle lightly with a touch of cumin and/or chilli flakes if desired. Transfer to a dipping bowl and set aside.

To make the sprout dippers, preheat the oven to 220C/200C fan/ gas 7. Add the coconut oil to a large roasting tin and place in the oven to allow the oil to melt.

Slice off the ends of the sprouts and remove any brown or yellow leaves. Remove the roasting tin from the oven, add the sprouts and very carefully toss in the hot coconut oil. Roast for 20 minutes, then remove any that are starting to caramelise. Stir the remainder and roast for a further 3-5 minutes until done.

While still hot, spear each one carefully with a cocktail stick and arrange on a platter with the 2 dipping bowls to serve.