Celia Brooks shares a recipe to jazz up your yuletide sprouts
For the orange glaze:
2 medium oranges, zest and juice
1 tbsp honey
50ml dark soy sauce
For the sprouts:
500g smallish brussels sprouts
Sunflower oil, for deep frying
First make the sauce. Zest the oranges, then squeeze the juice, keeping them separate. Place 100ml orange juice in a small saucepan with the honey. Bring to the boil, then simmer until reduced by half, about 3-4 mins. Add the soy sauce and orange zest and simmer until slightly thickened. Set aside to cool slightly and thicken further. This step can be done well ahead of time.
Trim the bottom of the sprouts and remove any loose or damaged leaves. Cut a cross through the top of each sprout through the core, but stopping before the base, keeping them intact.
To cook the sprouts, heat a deep fat fryer to 180C, or heat about 2-3cm oil in a medium saucepan until a chunk of bread browns in 20-30 secs. Fry the sprouts in batches until deep golden all over, stirring them gently from time to time with a slotted spoon.
Remove the sprouts with the slotted spoon and drain on a plate lined with kitchen towel. Keep warm while you finish frying the rest. Transfer all the sprouts gently to a serving dish and drizzle lightly with the orange glaze. Serve immediately.
Recipe: Celia Brooks