A variation on sprouts with chestnuts, the hazelnuts are toasted to bring out their flavour and Parmesan breadcrumbs scattered on top.
500g Brussels sprouts, prepared
50g whole hazelnuts
75g dry breadcrumbs
50g grated Parmesan
Salt and black pepper
1. Place the prepared sprouts into boiling water in an AGA Stainless Steel Saucepan (add a little salt if you like). Boil for 5-8 minutes until just tender, timing does rather depend upon the size and how well you like your sprouts cooked.
2. Meanwhile, toast the whole hazelnuts in a dry non-stick frying pan, until golden. Put them to one side to keep warm.
3. Add the butter to the pan with the dry breadcrumbs and sauté until lightly browned. Stir in the Parmesan and remove from the heat.
4. Drain the sprouts, place in a cast-iron casserole dish to keep piping hot, add the hazelnuts and sprinkle with the Parmesan crumbs and serve.