Brussels sprouts' reputation as a vegetable-dodger's worst nightmare is wholly undeserved. Cook them properly and they're absolutely delicious. This recipe is a guaranteed smash hit.
• 4 cups brussels sprouts, trimmed and halved
• 1½ litres vegetable oil, for deep frying
• 3 spring onions, finely sliced
• 3 garlic cloves, roughly chopped
• 2 bird's eye chillies, finely sliced
• ½ tsp salt
• ¼ tsp freshly ground black pepper
• lemon wedges, to serve
Heat the oil to 180°C in a wok or large saucepan. Fry the brussels sprouts in batches for about 4-5 minutes per batch, until the sprouts are crisp and golden brown. Drain on a wire rack. Remove the oil from the wok, leaving around 1 tablespoon. Over a medium heat, fry the spring onion, garlic and chilli for about a minute, until fragrant. Return the brussels sprouts to the wok, season with salt and pepper, and stir-fry to coat with the flavourful mixture. Serve the sprouts with lemon wedges.