Brussels sprouts with chorizo & crispy breadcrumbs

Prep 15 mins | Cook 15 mins | Serves 4

20 small Brussels sprouts, base trimmed
2 tbs olive oil
12 cup fresh multi-grain breadcrumbs
1 chorizo sausage, finely diced
1 tbs butter
2 garlic cloves, finely chopped
14 cup dry white wine
13 cup chicken stock

Step 1 Plunge sprouts into a saucepan of boiling water and cook for 3 minutes. Drain and refresh in cold water. Cut sprouts into 12 cm slices. Set aside.

Step 2 Heat 1 tbs oil a large non-stick frying pan over medium-high heat until hot. Add breadcrumbs and cook, stirring often, for 3–4 minutes until golden. Transfer to a plate. Add chorizo to pan and cook, stirring often, for 3 minutes. Transfer to a plate.

Step 3 Add remaining oil and butter to pan and heat over medium heat. Add garlic and sprouts and cook, stirring often, for 2–3 minutes. Add wine and cook for 1 minute. Add stock, cover and bring to the boil, cook until just tender. Toss through chorizo. Season with salt and pepper to taste. Transfer to a serving bowl, sprinkle with breadcrumbs and serve.

Good for you ... Brussels Sprouts
Brussels Sprouts

Close to the top of the class for all round nutrition, supplying dietary fibre, potassium and a range of vitamins (beta carotene, C, E and the B vitamins, thiamin (B1), riboflavin (B2), B6, folate and pantothenic acid).

Beta carotene is converted to vitamin A in the body and is important for normal vision while it also contributes to the normal functioning of the immune system – as do vitamins B6, C and folate. Vitamin E helps protect cells from damage due to free radicals.

Vitamins B1, B2, B6 and pantothenic acid are all involved in normal energy metabolism.