Sprouts with Lardons and Hazelnuts

Sprouts with Lardons and Hazelnuts

Forget all about soggy sprouts… everyone will love these Brussels, which are served with crisp, golden lardons and toasted hazelnuts.

Serves 6

Preparation time 10 minutes

Cooking time 15 minutes

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Method

1 Preheat the oven to 180°C/350°F/Gas 4. To toast the hazelnuts, put them on a baking sheet and toast for 15 minutes, turning once, until they start to colour and smell toasted. Remove from the oven, then coarsely chop and leave to cool.

2 Meanwhile, steam the sprouts for 5 minutes or until al dente, then refresh them under cold running water.

3 Put the lardons in a large frying pan over a low heat and cook until the fat starts to run. Increase the heat to medium and fry the lardons for 5 minutes, turning often, until crisp and golden. Add the sprouts to the pan and turn until heated through and combined with the lardons. Spoon into a serving bowl and scatter the hazelnuts over the top.