Serves 6

• 1kg / 2.2 lbs Brussel sprouts, washed and sliced
• 3 stalks celery, washed and sliced
• 50g / 2oz butter
• 75g / 3oz hazelnuts
• squeeze of lemon juice
• a little freshly grated nutmeg

1. Toast the hazelnuts in a dry pan until golden. Remove from heat then tip the hazelnuts into the centre of a clean tea towel, fold the tea towel over and roll the hazelnuts until most of the skin is removed. Place the hazelnuts between two pieces of greaseproof paper and tap gently with a rolling pin to break up the hazelnuts.
2. Melt the butter in a large hot pan, add the Brussel sprout and celery, stir fry until tender but with a slight bite, add the hazelnuts and nutmeg and stir fry for a further 2 minutes. Check the seasoning and add a squeeze of lemon juice. Tip into a warmed dish to serve.