200g prepared Brussels sprouts
400g frozen peas
50g hazelnuts, roughly chopped
Zest and juice of one orange
Sea salt and black pepper
Cook the Brussels sprouts in boiling, salted water for 5 mins or until nearly tender, add the peas, bring to the boil and simmer for a further 2 mins. Drain and place into a warm serving dish. Meanwhile, melt the butter in a small heavy based frying pan. When the butter is foaming add the chopped nuts and fry for one minute until slightly golden. Add the orange juice and the sugar and boil for a further minute. Add the grated orange zest. Season with a little black pepper and pour over the sauce making sure that they are well covered.
The less water you use when cooking peas, the less vitamin C is lost. Steaming helps to conserve this vitamin.
When boiling frozen peas, add enough water to cover, bring to the boil and then cover and simmer for 3 minutes. To microwave 227 grams (8oz) of frozen peas add 15ml (1 tablespoon) of water, place in a non metallic container and cover. Cook on full power for 4 minutes (750W) or 4 1/2 minutes (650W)