Sprouts with Walnuts and Thyme
450g (1 lb) sprouts, prepared
Salt and black pepper
100g (3½ oz) walnut pieces
4tbsp. crème fraîche
40g (1½ oz) fresh breadcrumbs
2 tbsp. chopped thyme
Grated rind of an orange
Method
Cook the sprouts in lightly salted water for 5 minutes. Drain well and stir in the crème fraîche and season. Arrange in one layer in a shallow dish. Combine the walnuts, breadcrumbs, thyme, zest and sprinkle over the sprouts.
2, 3 and 4 Oven AGA
Slide the dish onto the oven grid shelf set on the second runner down in the Roasting Oven until golden. Serve at once.
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