Tenderstem and orange butter recipe

  • Serves 4
  • 10mins to prepare and 10mins to cook
  • 244 calories / serving
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Tenderstem with Orange & Hazlenut Butter HERO

Toast the hazelnuts in a dry frying pan until they are golden brown and smell deliciously nutty. Take care not to burn them - they will only take a minute or two to cook. Tip into the centre of a clean tea towel and cover. Gently crush with a heavy rolling pin or the base of a saucepan. Don’t over crush – it’s nice to have a few bigger bits in the butter.

In a small bowl, using the back of a fork, work the hazelnuts and orange zest into the butter. Season to taste with freshly ground black pepper and sea salt. Scrape the butter onto a piece of cling film and roll into a log. Chill for an hour or so to firm up. The butter can be made several days in advance and stored in the fridge.

When you are ready to eat, steam the Tenderstem for 3 to 4 minutes until tender but with a little bite. Drain and tip into a warm serving dish. Dot with slices of the hazelnut and orange butter and serve immediately. 

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  • Ingredients

  • 40g blanched hazelnuts
  • zest of 1 small orange
  • 70g unsalted butter, softened
  • 400g Tenderstem
  • sea salt, to taste
  • black pepper, to taste
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  • Energy 1009kj 244kcal 12%
  • Fat 22.3g 32%
  • Saturates 9.6g 48%
  • Sugars 2g 2%
  • Salt 0.4g 6%

of the reference intake
Carbohydrate 5.1g Protein 6g Fibre 4.6g

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