Brussels Sprouts with Hazelnuts, Potatoes and Ham


Brussels sprouts with hazelnuts, potatoes and ham, served with sourdough toasted bread

Brussels sprouts are really delicious if boiled only until just soft, and added to salty ingredients, like ham, as well as crunchy ingredients like pine nuts. Served on top of toast, they make a wonderful light starter. Sourdough breads make great toast, as they have really good crusts and a deep flavour.

Preparation time: 15 minutes
Cooking time: 15 minutes
Serves: 4

What You’ll need:

20 Brussels sprouts, peeled, trimmed and sliced in half
Olive oil
1 clove of garlic, peeled and finely chopped
1 onion, peeled and finely chopped
100g hazelnuts, coarsely chopped
5 Duke of York or Pink Fir potatoes, cooked with their skins and chopped into small pieces
4 slices of good quality butcher’s ham, in small shreds
4 slices of good quality sourdough bread.
120g grated Parmiggiano Reggiano
1 tbsp fresh or dried oregano, finely chopped

What to do:

1. Steam the Brussels sprout pieces in a double boiler til quite soft, but still bright green. Place on a clean food tray, to spread out and stop the steaming. Set aside.

2. Take a heavy saute pan, heat some oil and gently sweat the garlic and onion until soft. Add some salt and a little water to allow the garlic to steam slowly. When the vegetables are soft, add the chopped hazelnuts, the potato pieces and the ham. Mix well.

3. Add the soft sprouts. Taste for seasoning, adding more sea salt and pepper if you want to. Then place a lid on the pan, and set aside somewhere warm.

4. Take the 4 slices of bread, drizzle with a little olive oil on both sides, and toast under the grill. Alternatively, you can just toast the bread without olive oil in a normal toaster, and then drizzle a little olive oil on top.

5. Place a toasted bread slice on each of four serving plates. Spoon the sprout mixture on top, generously. Sprinkle on the grated Parmiggiano Reggiano and oregano on top and serve.