Subscribe to our magazine
Save 42% & receive a £10 M&S e-gift card!
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.