Brian Turner cooks deep-fried Brussels sprouts with tomato tartare for the festive season on Christmas Kitchen with James Martin.

Brian says: “This spicy deep-fried dish is a fantastic way of using up leftover Brussels sprouts after Christmas.”

The ingredients are: For the tomato tartare, 1 tsp vegetable oil, 1 shallot, finely chopped, 4 tbsp passata, 300ml ready-made mayonnaise, 1 tbsp capers, chopped, 2 tbsp chopped gherkins, 1 tbsp chopped fresh parsley and 1 tbsp chopped fresh tarragon.

For the deep-fried Brussels sprouts: 125g plain flour, 1 tsp curry powder, 3 free-range eggs, 350g Japanese panko breadcrumbs, vegetable oil, for deep-frying and 500g cooked Brussels sprouts, cut in half through the root.