- 85g butter, softened
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- finely grated zest of 1 small orange
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- 50g chopped toasted hazelnuts (you can buy these in a packet)
Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…
- 1¼kg Brussels sprout, trimmed and halved
The quintessential Christmas dinner veg, Brussels sprouts are throught to have been cultivated…
- 340g packet frozen petits pois
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.)
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.
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.
If you can't find a packed 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.