Even the staunchest Brussels Sprouts critics have been swayed by these mouth watering sprouts, mellowed by the sweet citrus butter which can be made days ahead

Prep: 20 mins – 30 mins

Easily serves 10

• 85g butter, softened
• finely grated zest of 1 small orange
• 50g chopped toasted hazelnuts
• 1¼kg Brussels sprouts, trimmed and halved
• 340g packet frozen petits pois

1. Mix the butter, orange zest and hazelnuts in a small bowl with some freshly ground black pepper. (This can be done 2-3 days ahead and kept covered in the fridge.)
2. Put the sprouts into a pan of boiling salted water, bring back to the boil, cover & cook for 4-5 mins.
3. Pour in the peas & cook for a further 2 minutes.
4. The sprouts should be only just cooked. Drain.
5. Put the sprouts and peas back into the pan and toss with the flavoured butter so it melts in.
6. Season with salt and pepper and tip into a warmed serving dish.