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Sprout tops, buttered with walnut

Buttered Sprout Tops with Walnuts (serves 4-6)

400-500g sprout tops – washed and sliced

5 shallots – peeled and thinly sliced

30-40g walnuts – roughly chopped and lightly toasted

50g butter

salt and freshly ground black pepper to season

Bring a pan of lightly salted water to the boil and cook the sprout tops for 5-6 minutes until tender then drain well. Meanwhile, gently cook the shallots in the butter for 2-3 minutes until soft and mix with the sprout tops, season and mix with the walnuts.

Recipe by Mark Hix for the Independent