Christmas red cabbage
This classic side can be made up to two days in advance. For maximum flavour, cook the cabbage down really well over a low heat until it's really sticky
Chorizo & almond brussels
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
- 800g brussels sproutstrimmed
- 100g butter
- 100g chorizopeeled and chopped
- 100g blanched almondsroughly chopped
Nutrition: per serving
- kcal266
- fat23g
- saturates9g
- carbs4g
- sugars4g
- fibre4g
- protein9g
- salt0.7g
Method
step 1
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.
