Chef James Martin has revealed a simple yet unconventional method to transform Brussels sprouts from a bland side dish into a festive highlight. Speaking on ITV's Loose Women, Martin suggested deep frying the sprouts and finishing them with a spritz of malt vinegar.
Martin advised cutting the sprouts in half without washing them, then deep frying in hot vegetable oil until golden brown. Once crispy, he recommends sprinkling with salt and spraying with malt vinegar from a spray bottle. 'It's amazing,' he said, promising the technique makes sprouts taste 'amazing'.
The chef also shared tips for perfect stuffing, urging cooks to avoid stuffing the turkey cavity. Instead, he recommends placing stuffing in the neck end after removing the wishbone, which allows for easier carving and a cleaner presentation.
Fellow chef Tom Kerridge offered his own twist on sprouts, suggesting wok-frying with bacon and chestnuts, and adding a dash of curry powder. He also recommended grating Parmesan cheese over the top for extra flavour.
As Christmas approaches, these tips may help elevate the humble sprout, often considered the underdog of the festive meal, to a starring role alongside turkey, roast potatoes, and other traditional trimmings.
