Buttered sprout tops with walnuts
- 400-500g sprout tops with the stalks trimmed off, washed
- 5 shallots, peeled and thinly sliced
- 30-40g walnut halves, lightly toasted
- 50g butter
- Salt and freshly ground black pepper
Bring a pan of lightly salted water to the boil and cook the sprout tops for 5 minutes until tender then drain well. Meanwhile, gently cook the shallots in the butter for 2-3 minutes until soft and toast the walnuts on a baking tray in a hot oven for 5 minutes until they start to colour. Mix all ingredients together and season.