Instructions: Toast the hazelnuts in a small roasting tin on the bottom runners at the front of the roasting ovenfor about 3 minutes or until golden then roughly chop.

Beat into the softened butter with salt and ground black pepper freshly grated nutmeg the crushed garlic and the grated lemon rind.

Set aside.

Cook the trimmed brussels sprouts m baiting salted water on the boiling platefor about 7 to 10 minutes or until tender but still retaining some of their bite.

Drain well and toss in the hazelnut butter.

Serve as soon as possible.

If youd prefer to use fresh chestnuts buy about 175g which allows for about 50g wastage. Nick the brown outer skins with a sharp knife then cook in boiling water for 10 minutes. Drain cool and peel off the shells and inner skins. Cover with vegetable stock and simmer in the simmering ovenfor 15 minutes or until tender. Dram well.Toast chop and use as for hazelnuts in the recipe above. Alternatively look out for vacuum packed chestnuts in supermarkets. The nut butter can be prepared in advance and chilled or frozen for later use. aga tip: when roasting nuts in the roasting ovenremember that they brown very quickly. Leave the door slightly open so you can smell them and set a timer as a reminder. Chestnuts are the traditional accompaniment for brussels sprouts but they are quite fiddly to prepare. As an easier alternative m this recipe use toasted hazelnuts and seasoned butter.

Serves 8

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