Hazlenut Sprouts

No groans and moans, think of them less as sprouts and more as baby cabbages. Sautéed with butter, hazelnuts and finished with a little dusting of Manchego – Brussels sprouts can be the stars of the show.

Don’t over cook as this is what releases the sulphurous smell that puts a lot of people off. Avoid this and you’ll have delicious moist cabbages with a crunch of hazelnut.

Have them as a side dish to a larger roast dinner or try using them with cooked carrots and mashed potatoes to form the basis for a bubble and squeak type dish.

30-40 Brussels sprouts
60g Hazelnuts
20g knob of butter
Sea salt and black pepper
25g cheese such as Manchego

1. Remove any damaged outer leaves from the sprouts and slice in half.
2. Finely blend the hazelnuts in a processor or with a hand held blender.
3. Get a large non-stick frying pan over a medium to high heat and melt the butter in the pan.
4. Once the butter is melted lay the sprout halves out in the pan and toast one side for about 3 minutes. Turn over to toast the other side and add a few grinds of salt and pepper along with the blended hazelnuts.
5. Cook for a further 3 on this side until they are beginning to turn golden. (Add a little more butter if necessary along the way to coat the hazelnuts with the sprouts and prevent them catching.
6. Turn into a dish and sprinkle over a few grates of Manchego cheese and a little more salt and pepper.