Peas and sprouts with hazelnut and orange glaze

Peas and sprouts with hazelnut and orange glaze

Serves six

200g prepared Brussels sprouts

400g frozen peas

50g butter

50g hazelnuts, roughly chopped

Zest and juice of one orange

1tsp sugar

Sea salt and black pepper

Method:

Cook the Brussels sprouts in boiling, salted water for five minutes or until nearly tender, then add the peas, bring to the boil again and simmer for a further two minutes. Drain and place into a warm serving dish. Meanwhile, melt the butter in a small heavy-based frying pan. When the butter is foaming add the chopped nuts and fry for one minute until slightly golden. Add the orange juice and the sugar and boil for a further minute. Add the grated orange zest. Season with a little black pepper and pour over the sauce making sure that they are well covered.

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