Pip Lacey served up tasty Deep-fried Brussels Sprouts with Hazelnut Mayo, Pickled Kohlrabi and Roasted Hazelnuts on James Martin’s Saturday Morning.

The ingredients are: 400g Brussels sprouts, 1 kohlrabi, 1/4 bunch parsley, 250g xtra Virgin Olive oil, 50g Sherry vinegar, 1 Teaspoon Dijon mustard, 1/5 garlic clove (microplained) and 1/2 orange zest (microplained).

For the hazelnut mayo: 2 tablespoons of chickpea water (aquafaba), 1 teaspoon of rice vinegar, 1 tablespoon of 100% hazelnut paste (you could use praline or Nutella if you can’t find the paste), 1 teaspoon of Dijon mustard and 300ml veg oil.

See recipes by James in his book titled: Complete Home Comforts: Over 150 delicious comfort-food classics available from Amazon now.