- 800g trimmed Brussels sprouts
The quintessential Christmas dinner veg, Brussels sprouts are throught to have been cultivated…
- 100g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 100g peeled, chopped chorizo
A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…
- 100g roughly chopped blanched almonds
Bring a large pan of salted water to the boil. Cook the Brussels sprouts for 2 mins, then drain and leave to steam-dry. Meanwhile, put the butter and chorizo in a large frying pan over a medium heat for 5 mins until the butter caramelises and smells nutty, and the chorizo begins to brown. Tip in the sprouts and fry for 5-6 mins over a high heat until they’re tender, starting to crisp and are coated in the browned butter. Once the sprouts are cooked, toss in the blanched almonds.
Twists: Sage & lemon
Follow the recipe above, adding 1 small pack sage leaves to the butter once it begins to brown. When the leaves start to crisp, add the sprouts. Finish with the zest and juice 1 lemon.
Twists: Soy & honey
Mix 3 tbsp soy with 1 tbsp honey and a generous pinch of chilli flakes in a small bowl. Cook the sprouts following the recipe above, stirring in the soy mixture a few mins before they finish cooking.