Jewelled squash, chestnut & mushroom wreath
Make this vegan wreath as a showstopping Christmas centrepiece, or serve it alongside meat as an alternative to stuffing, adding texture to your dinner plate
Pan-fried sprouts & crunchy chorizo crumbs
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 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 brussels 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.
