Ingredients
Serves 6
- 400g fresh Brussels sprouts, trimmed and halved
- 75g butter, diced
- 50g chorizo, diced
- 1 red onion, sliced
- 2 garlic cloves, chopped
- 2 tbsp cranberry relish
- 100g sourdough bread, cut into 2cm pieces and toasted
- Salt and pepper
Method
- Bring a large pan of salted water to a boil.
- Add the Brussels sprouts and simmer for 3-5 minutes.
- Meanwhile, heat the butter and the chorizo in a large pan over a medium heat. Add the red onion and cook for 2 minutes.
- Add the garlic, relish, bread pieces and cook for a further minute or so, shaking the pan frequently until coloured. Season with salt and pepper.
- Using a slotted spoon, transfer Brussels sprouts to the pan and sauté for a further minute or until coated and warmed through.
- Check the seasoning and transfer the Brussels sprouts to a serving dish. Enjoy while piping hot.
