Photograph: Maja Smend
- 100 g blanched almonds
- 1.5 kg Brussels sprouts, trimmed
- zest of 2 oranges, in fine strips
- 50 g butter
Preheat the oven to 180°C, fan 160°C, gas 4. Scatter the almonds on a small baking tray and toast in the oven for 8-10 minutes until golden.
Cook the sprouts in boiling salted water for 2 minutes. Drain and refresh under cold running water (don't wash the pan). Halve or quarter the sprouts; set aside.
Simmer the orange zest in a small pan of boiling water for 1 minute, then drain. Chop the almonds.
Heat the butter in the pan you cooked the sprouts in and return the sprouts to it with the orange zest, half the almonds and some seasoning; toss together until hot. Tip into a warm serving dish; sprinkle with the remaining almonds.
Get ahead: prepare this up to the end of step 3 the day before; chill.