Brussel sprouts with lemon,garlic and hazel nuts

By Booper-2

Ingredients

• 700 g sprouts, trimmed
• 30 g blanched hazelnuts
• 30 g fresh breadcrumbs
• 1 lemon, zest only
• 2 garlic cloves
• Pinch chilli flakes
• 1 tbsp goose fat
• Salt and freshly ground black pepper

Details

Servings 1
Adapted from channel4.com

Preparation

Step 1

Cut the sprouts in half and blanch in boiling salted water for 3 minutes then drain well.

Heat a large frying pan over a medium heat. Use a rolling pin to crush the hazelnuts. Tip the nuts into the dry frying pan, add the breadcrumbs and grate in the zest of 1 lemon. Season with salt and pepper and fry for 2-3 minutes stirring constantly. Transfer to a bowl and mix well.

Spoon the goose fat into the frying pan and place over a medium heat. Crush the garlic cloves using a garlic press and add to the pan with the chilli flakes. Add the sprouts and cook for 6 -8 minutes, tossing occasionally. Towards the end of cooking sprinkle with the hazelnut crumbs.