Sprouts and sugar snaps with hazelnut and rosemary butter

Method

1. In a bowl, beat the butter, orange zest, hazelnuts and rosemary with a wooden spoon until smooth. Wrap in baking paper and cling film, then chill for 15 minutes.
2. Blanch the sprouts for 3-4 minutes in a large pan of boiling water. Drain and plunge into ice-cold water. Once cool, drain, halve any large sprouts, then set aside.
3. Before serving, melt two-thirds of the prepared butter in a large frying pan over a medium-high heat until fragrant. Stir-fry the sprouts, sugar snaps and spring onions for 5-6 minutes until starting to caramelise. Season, transfer to a serving dish and dot over the rest of the butter.
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