Squashed Brussels

Brussels sprout
1kg
Olive oil
According to taste
Rosemary
2 sprigs
Chorizo
150g, raw
Chestnuts
100g
Sherry vinegar
1 tbsp
20 min
6 servings
Main meal
Lunch
Dinner
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Cooking

1
Preheat the oven to 180°C/350°F/gas 4.
2
Wash and trim the Brussels sprouts, clicking off any tatty outer leaves.
3
Cook for 8 minutes in a pan of boiling salted water, then drain well.
4
Squeeze the 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 the vac-packed chestnuts, strip in the rosemary leaves and shake about.
6
Tip in the sprouts and toss in the sherry 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. Season to perfection, bang out and serve.

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Squashed Brussels (6 servings)



Ingredients:


Brussels sprout - 1kg

Olive oil - According to taste

Rosemary - 2 sprigs

Chorizo - 150g, raw

Chestnuts - 100g

Sherry vinegar - 1 tbsp



Cooking: (20 min)


1. Preheat the oven to 180°C/350°F/gas 4.

2. Wash and trim the Brussels sprouts, clicking off any tatty outer leaves.

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

4. Squeeze the 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 the vac-packed chestnuts, strip in the rosemary leaves and shake about.

6. Tip in the sprouts and toss in the sherry 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. Season to perfection, bang out and serve.