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Phil Vickery's Brussel sprout recipes

Phil Vickery has three versatile recipes for your Brussel sprouts!

Deep fried sprouts with celery salt

Serves: 4

Preparation time:- 15 minutes.Cooking time:- 15 minutes.


500g trimmed fresh Brussels sprouts

Iced water

Cornflour or arrowroot

2 tsp celery salt

1 tsp cracked black pepper


1. Trim the sprouts then cut ¾ through the top of the sprout, but not right through.

2. Place in iced water and leave overnight in the fridge if you can.

3. The next day, drain really well then spin in a salad spinner in 2 or 3 batches, you need to get as much water out as possible. Then pat with a kitchen towel.

4. Heat the vegetable oil to 175C.

5. Dust the dried sprouts well in starch then carefully fry the sprouts in 4 batches making sure you take care stirring occasionally.

6. Once nicely browned and cooked through, drain well.

7. Once all cooked, season well with celery salt and black pepper.

Braised Brussels with dates

Serves: 4

Preparation time:- 20 minutes.Cooking time:- 15 minutes.


4 tbsp olive oil

150g brown chestnut mushrooms, quartered 

1 large onion, finely chopped

500g Brussels sprouts, trimmed

8 large Medjool dates chopped into small pieces

Salt and pepper

50g salted butter, cubed

2 tbsp chopped chives

2 tbsp chopped parsley


1. Heat the oil in a large sauté pan so you have enough room to have all the sprouts in a single layer.

2. Add the mushrooms, onions and cook until all the moisture has gone and the onions have taken a little colour.

3. Add the Brussels sprouts, dates, salt pepper and a touch of water.

4. Bring to the boil, turn down the heat and cover with a tight fitting lid.

5. Simmer for 10-12 minutes or until the sprouts are cooked, I like them slightly overcooked.

6. Remove the lid and boil away all the moisture, or simply tip off.

7. Add the butter, swirl and melt, serve with plenty of chopped chives and parsley.

Brussels sprouts with chestnuts bacon

Serves: 6-8

Preparation time: 20 minutes.Cooking time: 15 minutes.


700g Brussels sprouts, tightly closed and brilliant green, trimmed

4 rashers streaky bacon, cut into fine strips

1 small onion, peeled and chopped finely

200g vac packed chestnuts, broken up slightly

salt and freshly milled black pepper


1. Cook the Brussels sprouts in plenty of boiling water, until soft in the centre, slightly overcooked, about 10 minutes.

2. Cool under cold water then drain really well. This can be done a few hours or the day before.

3. Next, heat a non-stick frying pan.

4. Add the bacon and onions and cook for 15-20 minutes. There will be enough fat from the bacon to cook the onions and perfectly.

5. Meanwhile, cut the Brussels sprouts  into quarters, and add to the bacon and onion, and mix well.

6. Cook for 15 minutes.

7. Finally add the chestnuts and really mix well, you probably only need pepper, as the salt will come from the bacon.

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