600g Brussels sprouts, trimmed
150g pack Waitrose Love Life Pecans
50g butter, softened
1 red chilli, deseeded and finely chopped
2 tbsp chopped sage
Zest and juice ½ lemon
1. Cook the Brussels sprouts in boiling water for 8-10 minutes or until just tender. Drain and return to the pan.
2. Meanwhile, dry-fry the pecans for 1-2 minutes until golden. Set aside.
3. Mix together the butter, chilli, sage, lemon zest and juice. Season well. Stir into the hot sprouts with the toasted pecans.
Cook’s tipA day before, trim the sprouts and make the flavoured butter. Keep separately in the fridge. Toast the nuts and keep covered at room temperature. Cook and assemble on the day.
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