Saffron and Pistachio Butter Brussels Sprouts Recipe

Place the saffron threads into a bowl and add 1 tablespoon of hot water. Allow to stand and infuse while you grind the pistachios

Add the pistachios to a food processor and pulse until finely ground

Place the Brussels sprouts in a steamer and cook for 3–5 minutes, depending on their size, until cooked through and tender

Meanwhile, add the butter, ground pistachios and a pinch of salt to the bowl with the saffron water and mix until combined

Place a pan on a moderate heat and add the cooked sprouts. Scrape in the pistachio butter mixture and toss together for a few minutes so that it melts and coats the sprouts

Finish with a sprinkling of chilli flakes and another pinch of salt to season, then serve while hot