Try ThisServes 6 as a starterIngredients• 12 small or 6 large sprouts • 1l light chicken stock • 75g black pudding, sliced into 2cm rounds • 1-1.5l rapeseed oil or sunflower oil for frying For the tempura batter• 200g plain flour • 200g chestnut flour • 1 tsp salt • Juice and zest of 3 clementines • Iced sparkling water (enough to produce a thick double cream consistency batter) Method: How to make sprout and black pudding fritters1. Peel off any coarse leaves and trim the stalks from the sprouts.2. Bring the stock to a gentle simmer in a saucepan and gently poach the sprouts for 2-3 minutes. Drain and cut large sprouts in half.3. Spear a cocktail stick through a slice of black pudding and then through a sprout.4. To make the tempura batter, combine the two flours and salt in a large bowl and mix together with the juice and zest of the clementines and enough iced sparkling water to create a smooth batter with the consistency of thick double cream.5. Heat the oil in a deep, heavy-bottomed saucepan to 180°C, or until a cube of white bread turns golden within a minute. One at a time, dip each cocktail stick of black pudding and sprout into the batter, making sure it has a really good coating. Deep fry for 1 minute, or until golden brown6. Drain on kitchen paper and remove cocktail stick before serving with a teaspoon of SproutsaverdeSproutsaverdeIngredients• 10 Brussels sprouts • 3 tbsp cider vinegar • 1 tbsp Dijon mustard • 150ml good olive oil • A bunch of flat-leafed parsley, chopped • A small bunch of tarragon, chopped • 2 cloves of garlic, crushed • 1 tbsp fresh horseradish, grated • 1 rounded tsp of capers • Salt and freshly ground black pepper Method: How to make 'sproutsaverde'1. Finely shred or grate the Brussels sprouts.2. Stir the vinegar and mustard together in a bowl and slowly whisk in the olive oil. Add the chopped sprouts, parsley, tarragon, garlic, horseradish and capers. 3. Taste and season with salt and pepper.
Philippe Bruyer ● 5402d