- 1 orange
- 75g butter
- 25g chopped hazelnuts
- 800g Brussels sprouts
- 1.
Finely grate the zest from the orange and juice them into a small pan. Dice 75g butter (keep the rest for the other recipes). Add the butter to the pan. Tip in the hazelnuts.
- 2.
Pop the pan on a medium heat and gently warm till the butter has melted. Let the butter bubble for xx mins till it has started to turn brown. Take off the heat. Pour into a bowl and set aside.
- 3.
Wash the Brussels sprouts and trim the bases so they’re neat and flat. Pull off any ragged leaves. Halve or quarter the sprouts, if necessary, so they’re all the same size.
- 4.
Add xx tsp oil to the a deep frying pan or wok and place on a medium-high heat. Add the sprouts and stir-fry for xx mins till they’re bright green and just tender.
- 5.
Pour the orange and hazelnut butter over the sprouts.Season with a little salt and pepper and toss to coat the sprouts in the buttery sauce. Transfer to a dish and serve.
- Tip
Love Your Leftovers
Leftover Brussels will keep in the fridge in a sealed container for up to 3 days. They’re perfect added to bubble ‘n’ squeak. Boil and roughly crush a few potatoes, then tip them into a frying pan with the leftover Brussels, a glug of oil and a pinch of salt and pepper. Fry, stirring often, for 10-15 mins till the bubble ‘n’ squeak has plenty of crusty golden bits. Serve with poached eggs. - Tip
Reduce Food Waste
Don’t just throw away or compost the torn outer leaves you removed from the Brussels sprouts. Look up our recipe for Brussels Bhajis at abelandcole.co.uk/recipes and turn them into a deliciously crunchy, spiced snack.
