Try Good Food Magazine's innovative way with brussels - the citrus-nut butter adds a fruity tang, while the peas add subtle sweetness
Brussels with hazelnut and orange butter
Method
1. Mix the butter, orange zest and hazelnuts in a small bowl with some freshly ground black pepper. (This can be done 2-3 days ahead and kept covered in the fridge.)
2. Put the sprouts into a pan of boiling salted water, bring back to the boil, cover and cook for 4-5 minutes. Pour in the peas and cook for a further 2 minutes. The sprouts should be only just cooked. Drain.
3. Put the sprouts and peas back into the pan and toss with the flavoured butter so it melts in. Season with salt and pepper and tip into a warmed serving dish.
Cook's notes: If you can't find a packet of ready-toasted hazelnuts, there are two ways of toasting hazelnuts yourself. The first is to spread them out on a thick baking sheet and toast under the grill. The second, less fiddly way is to heat a heavy based frying pan, add the nuts and dry-fry until they are browned. Both methods require persistent jiggling to stop the nuts from burning.
Copyright Good Food Magazine
Cook: 10 min
Ingredients
85g Butter, softened1 small orange, finely grated zest
50g toasted hazelnuts, chopped (you can buy these in a packet)
1.25kg Brussels sprouts, trimmed and halved
340g frozen petit pois
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