50g hazelnuts, preferably skin on
150g brussels sprouts, trimmed, discoloured outer leaves removed
Zest of 1 lemon, juice of ½ lemon
1 tsp fresh thyme leaves and a good pinch of chilli flakes
1-2 tbsp extra-virgin olive oil
80g young, fresh goat's cheese
Sea salt and freshly ground black pepper
Heat the oven to 180C/350F/gas mark 4. Scatter the hazelnuts on a baking sheet and roast in the oven until fragrant and browned – about nine to 11 minutes. Remove from the oven, wrap in a clean tea towel and leave for a minute. Rub vigorously in the tea towel – this will remove the browned skins.
Cut the prepared brussels sprouts from top to root into slices about the thickness of a 50p piece. Put these into a bowl and toss with the lemon zest and juice, thyme leaves, chilli flakes, and a tablespoon of oil, and season with salt and pepper. Taste and add more olive oil, lemon juice and/or chilli flakes as desired.
Arrange on a plate, scatter the hazelnuts over and around and crumble on the goat's cheese. Trickle over a little more olive oil and serve immediately.
Thank you. The eggs are such wonderful quality. My Father eats them with his eyes closed! So pleased to have found you. The supermarket offering just can’t compete with the astonishing freshness of these eggs.
Your first box is only a few clicks away. Get a box of fresh, local food in your kitchen soon, packed with care and supporting your local farmers and artisan producers.
