Blanched sprouts with pecan & lemon brown butter

Trim and halve the sprouts. Boil in salted water for 6 minutes, then transfer them to a bowl of water and ice with a slotted spoon.

Meanwhile, put the pecans in a large pan; cook over a medium heat for 3 minutes, until lightly toasted. Add the butter and cook for 5 minutes, swirling the pan occasionally until the butter froths up, then subsides. It should be golden and smell nutty. Season and add a squeeze of lemon juice. Pour ½ the butter into a small bowl, then drain the sprouts, add to the pan and toss together. Tip into a serving dish, drizzle over the reserved butter, then scatter over the zest.