50g chopped toasted hazelnuts (you can buy these in a packet)
1¼kg Brussels sprouts, trimmed and halved
340g packet frozen petits pois
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.
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
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.