Recipes

Serves 4

    55g (2oz) pine nuts
    450g (1lb) firm Brussels sprouts
    Large knob of butter
    1 tbsp olive oil
    Large handful of flat leaf parsley, finely chopped
    Grated zest and juice of 1 lemon
    Salt and freshly ground black pepper

Method

Put the pine nuts in a dry frying pan and place over a gentle heat. Toast until just golden, tossing them frequently. Set aside.

Trim the sprouts and remove the tough outer leaves. Grate the sprouts coarsely into a large bowl. Melt the butter with the oil in a wok or large frying pan over a moderate to high heat. Tip in the grated sprouts, parsley, lemon juice and zest and stir-fry for a minute or two, until the shreds are just soft but still crunchy. Season, add the toasted pine nuts and toss well to mix.