Sprouts in Hazelnut Butter

Serves: 8

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Total Time: 45

Prep Time: 30

Cook Time: 15

• 75 gram(s) hazelnuts (see Cook's Tip)
• 75 gram(s) unsalted butter, softened
• Salt and ground black pepper
• A little freshly grated nutmeg
• 1  garlic clove
• Finely grated rind of 1 lemon
• 1.4 kilogram(s) (3lb) Brussels sprouts

Method

1. Toast the hazelnuts under the grill, then roughly chop. Beat into the softened butter with salt and ground black pepper, freshly grated nutmeg, the crushed garlic and the grated lemon rind. Set aside.
2. Cook the trimmed Brussels sprouts in boiling, salted water for about 7-10min or until they are tender but still retaining some of their bite. Drain well and toss in the hazelnut butter. Serve as soon as possible.
3. COOK'S TIP If you'd prefer to use fresh chestnuts, buy about 175g (6oz), which allows for about 50g (2oz) wastage. Nick the brown outer skins with a sharp knife, then cook in boiling water for 10min. Drain, cool and peel off the shells and inner skins. Cover with vegetable stock and simmer for 15min or until tender. Drain well. Toast, chop and use as for hazelnuts in the recipe above. Alternatively, look out for vacuum- packed chestnuts in supermarkets.

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