Over a low heat, melt the coconut oil (or butter) in a frying pan. Add the chopped onion and cook for 10 minutes.

Over a medium heat add the bacon, sage, rosemary and sprinkle segments of stuffing on top. When the bacon begins to brown roughly break up in to smaller individual pieces.

Add the sprouts to the pan and cover with a lid, allowing to cook for 10 minutes while stirring occasionally.

Serve with a sprinkle of pepper on top.

Preheat the oven to 200C and line a baking tray with baking paper.

Arrange the sprouts on to the baking paper and drizzle with olive oil or melted coconut oil. Sprinkle the pumpkin seeds, mixed herbs, salt and pepper on top.

Toss the ingredients together, making sure the sprouts are coated.

Place in the oven for 20 minutes or until the pumpkin seeds are roasted and the sprouts are cooked through.

Serve warm with feta cheese.

Preheat the oven to 200C and line a baking tray with baking paper.

Place the brussels sprouts on to the baking paper and drizzle vegetable or coconut oil on top. Bake for 15 minutes.

Add the quinoa to a pan over a high heat for 15 minutes or until fluffy. Drain the quinoa.

In a frying pan add a teaspoon of oil and chopped onion, garlic and crumble leftover stuffing on top and cook until soft. Stir in the quinoa and brussels sprouts and drizzle the vinegar and hemp seeds on top.

Serve warm in a bowl as a side dish.