Serves 6

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


Cook the Brussels sprouts in boiling, salted water for 5 minutes or until nearly tender, add the peas, bring to the boil and simmer for a further 2 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.