| Peas and sprouts with hazelnuts and orange |
|
200 g (7 oz) Brussels sprouts 400 g (14 oz) frozen peas 50 g (2 oz) hazelnuts, chopped roughly Zest and juice of 1 orange 1 tsp sugar Cook sprouts in salted water for 5 minutes or until nearly tender. Add peas, bring back to boil and simmer for 2 minutes. Drain and place in a warm serving dish. Melt a large knob of butter in a pan until foaming. Add nuts and fry for a minute. Add orange juice and sugar and boil for a further minute. Add zest, season with black pepper. Pour over sprouts. (Serves 6) |
