Deep Fried Sprouts
Peel and trim the sprouts then cut into quarters.
Heat the oil in a deep pan to 170°C.
Fry the sprouts a handful at a time until crisp and golden.
Drain on kitchen paper and season.
Meanwhile mix the chutney in a bowl and gradually whisk in the rapeseed oil.
Once all the sprouts are cooked toss in the dressing and serve straight away.