Roasted Sprouts, Chorizo and Chestnuts

Turning sprouts into a spicy scrumptious side dish and everyone will come back for more. Give your sprouts a squash, pair them up with some chorizo and get a satisfying crunch by adding chestnuts.

Serves [4 as a side]

Ingredients

• 1 kilogram of Brussels sprouts

• 150 grams raw higher-welfare chorizo

• 1 tablespoon olive oil

• 100 grams chestnuts

• 2 sprigs of fresh rosemary

• 1 tablespoon vinegar (red wine is great)

Method

1. Preheat the oven to 180 celsius.

2. Wash and trim 1 kilogram of Brussels sprouts.

3. Cook for 8 minutes in a pan of boiling salted water, then drain well.

4. Squeeze the raw chorizo out of its skin, crumbling it into a roasting tray with 1 tablespoon of olive oil.

5. On the hob, fry over a medium heat for 6 minutes, until you have ruby oil, then crumble in 100 grams of chestnuts, strip in the leaves from 2 sprigs of fresh rosemary and shake all ingredients about.

6. Tip in the sprouts and toss in 1 tablespoon of vinegar. Squash and flatten the sprouts with a potato masher so they suck up more flavour.

7. Roast for 25 minutes, or until starting to colour.

8. Season to perfection, serve and enjoy!

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