Sprouts with Lardons and Hazelnuts
Preparation time 10 minutes
Cooking time 15 minutes
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.