Clementine & hazelnut sprouts

Method

• step 1

  Bring a pan of salted water to the boil and simmer the brussels sprouts for 3-6 mins until tender. Drain and set aside.

• step 2

  Toast the hazelnuts in the same pan if you like. Once lightly golden and toasted, remove and set aside. Add the oil to the pan and fry the shallot with a pinch of salt over a medium-low heat for 6-8 mins until softened. Stir in the clementine zest and butter and, once the butter has melted, stir in three quarters of the juice. Bring to a simmer and cook for 1 min, then stir in the sprouts along with a good pinch of salt and pepper, then toss well.

• step 3

  Stir in most of the hazelnuts, tip into a serving bowl and sprinkle with the rest. Drizzle over the remaining clementine juice.