Brussels sprouts with hazelnut & orange butter

• butter↗85g g

  softened

• of 1 small orangefinely grated zest

  finely grated zest

• chopped toasted hazelnuts50g g

  (you can buy these in a packet)

• brussels sprouts↗1¼ kg kg

  trimmed and halved

• packet frozen petits pois↗340g g

Step-by-step instructions

1. 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. 2

   Put the brussels sprouts into a pan of boiling salted water, bring back to the boil, cover and cook for 4-5 mins. Pour in the peas and cook for a further 2 mins. The sprouts should be only just cooked. Drain.

3. 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.