Recipes

Ingredients

Apple, Apricot, Asparagus, Baby Spinach, Bananas, Beetroot, Borlotti Beans, Broad beans, Broccoli, Brown Mushrooms, Brussels Sprouts, Butter Beans, Cabbage, Cabbage (Tundra), Cabbage January King, Cabbage Savoy, Carrot, Carrots, Celeriac, Chard, Cherry Tomatoes, Chilli, Coriander, Courgettes, Cucumber, cumin, Dates, Eggs, Garlic, Ginger, Green Onions, Green Peppers, Greens, Herbs, Jerusalem Artichoke, Kale, Leeks, Lemon, Lentils, Lettuce, Marrow, Mint, Mixed herbs, Mixed Leaves, Mushrooms, New Potatoes, Onion, Oranges, Oyster Mushrooms, Parsley, Parsnips, Pear, Peas, Peppers, Potato, Potatoes, Potatoes-Pink Fir Apple, Purple Sprouting Broccoli, Radish, Red Cabbage, Red Pepper, Rhubarb, Sage, Spring Greens, Squash, Swede, Sweet Potato, sweetcorn, Thyme, Tomatoes, Turmeric, Watermelon, White Cabbage

Brussels Sprouts Coated in Toasted Hazelnut Pieces

By: Laurence Guy

  • The biggest mistake you can make with your sprouts is over cooking them as this is what causes the bitter taste that puts people off. Either boil your Brussels for five to seven minutes depending on size or steam for seven to nine minutes before draining and putting into a bowl filled with ice cold water to stop the cooking process.
  • Heat a dry frying pan and add your shelled hazelnuts to toast.
  • Once toasted add to a blender and pulse until fine shards of nut are created. Turn the nuts out into a serving bowl.
  • Before serving melt the butter and oil in a pan and add the drained Brussels, turning through the hot butter for five minutes to heat through before pouring into the serving bowl, seasoning and stirring well so eat sprout is coated.

Ingredients

  • 400g – 600g Brussels sprouts
  • 50g hazelnuts
  • 100g butter
  • salt and pepper
  • 50ml olive oil

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