Brussel Sprouts with Hazelnuts, Potatoes and Ham, served on Sourdough Toasted Bread

Ingredients

• 20 brussel 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