Chorizo adds extra spice and flavour to this lovely Christmas dish.
- Salt and freshly ground black pepper
- 1kg (2¼lb) small, even-sized sprouts, outer leaves removed
- 100g (3½oz) chorizo ring, sliced and chopped
- 3tbsp dry sherry (Madeira or Marsala)
Bring a large pan of water to the boil, add salt and the sprouts, bring back to the boil and simmer for 5 mins. Drain well, then run them under cold water to refresh them. Drain well again. Set aside until a few minutes before serving.
Heat a frying pan and fry the chorizo for a minute or two until browned. Add the sherry (Madeira or Marsala) and let it bubble for a few seconds, then add the sprouts and cook for 5 mins, or until softened to your liking, shaking the pan occasionally. Season.