This is lovely, simple dish - a perfect lemony, nutty, buttery balance. It would even work as a snack or as a casual starter.
- 50g butter
- 1 tblsp hazelnuts, chopped
- juice and zest of 1 lemon
- salt and pepper
- 250 g purple sprouting broccoli
- Melt the butter over gentle heat, add the hazelnuts, turn up the heat and when just starting to brown add the zest, juice and season well. Beware of slashes of hot fat. Keep warm. Trim any stalky bits off the broccoli. Blanch in boiling water for a minute, drain and serve immediately with the hazelnut butter spooned over.