Pan-fried sprouts & crunchy chorizo crumbs
Spruce up your Brussels sprouts for the Christmas dinner table by adding crunchy chorizo breadcrumbs. It makes a flavourful side dish in a festive feast
- 50g day-old white breadcrusts cut off (country bread or sourdough works well)
- 100g cooking chorizoskin removed, chopped into large chunks
- 1 tbsp sunflower oil
- 25g butter
- 500g Brussels sproutstrimmed and quartered
Nutrition: Per serving
- kcal178
- fat12g
- saturates5g
- carbs7g
- sugars3g
- fibre5g
- protein8g
- salt0.8g
Method
step 1
Tip the bread into a food processor and pulse into crumbs. Add the chorizo and pulse again to combine. Heat a little of the oil in a large frying pan, and cook the chorizo crumbs gently for 20 mins, drizzling with more oil if the pan becomes dry, until the chorizo has released its fat and becomes crisp and the crumbs are toasted. Scoop out onto a plate. Will keep in an airtight container at room temperature for up to a day.
step 2
Heat the butter in the frying pan until foaming, then cook the sprouts gently for 15 mins, turning occasionally until golden and slightly charred. Toss in the crumbs and cook for a minute to heat through, then serve.