Tenderstem with hazelnut and orange butter


Tenderstem with hazelnut and orange butter
  • 40g blanched hazelnuts
  • zest of 1 small orange
  • 70g unsalted butter, softened
  • black pepper and sea salt
  • 400g Tenderstem
  1. Toast hazelnuts in a dry frying pan until golden brown. Tip into the centre of a clean tea towel, cover and gently crush with a heavy rolling pin. In a small bowl, work the hazelnuts and orange zest into the butter using the back of a fork. Season to taste and then scrape the butter onto a piece of cling film and roll into a log. Chill. Steam Tenderstem for 3-4 mins, drain and tip into a serving dish, dot with slices of the butter and serve.


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