Brussels Sprouts with Hazlenuts, Potatoes and Ham, served on Sourdough Toasted Bread

Serves

Ingredients
• 20 Brussels sprouts, peeled, trimmed and sliced in half
• olive oil
• 1 clove of garlic, peeled and finely chopped
• 1 onion, peeled and finely chopped
• 100g hazelnuts, coarsely chopped
• 5 Duke of York or Pink Fir potatoes, cooked with their skins and chopped into small pieces
• 4 slices of good quality butcher’s ham, in small shreds
• 4 slices of good quality sourdough bread
• 120g grated Parmiggiano Reggiano
• 1 tbsp fresh or dried oregano, finely chopped
Method
Steam the Brussels sprout pieces in a double boiler till quite soft, but still bright green. Place on a clean food tray, to spread out and stop the steaming. Set aside. Take a heavy sauté pan, heat some oil and gently sweat the  garlic and onion until soft. Add some salt and a little water to allow the garlic to steam slowly. When the vegetables are soft, add the chopped hazelnuts, the potato pieces and the ham. Mix well. Add the soft Brussel  sprouts. Taste for seasoning, adding more sea salt and pepper if you want to. Then place a lid on the pan, and set aside somewhere warm. Take the four slices of bread, drizzle with a little olive oil on both sides, and toast  under the grill. Alternatively, you can just toast the bread without olive oil in a normal toaster, and then drizzle a little olive oil on top. Place a toasted bread slice on each of four serving plates. Spoon the Brussels sprout  mixture on top, generously. Sprinkle on the grated Parmiggiano Reggiano and oregano on top and serve.