Squashed Brussels

👨6 TO 8, AS A SIDE
⏲ 20 MINUTES
⚬NOT TOO TRICKY

NUTRITION PER SERVING

Calories
182
9%

Fat
10.1g
14%

Saturates
3g
15%

Protein
9.4g
19%

Carbs
14.2g
5%

Sugars
5.7g
6%

Salt
1g
17%

Fibre
1.2g

OF AN ADULT'S REFERENCE INTAKE

          INGREDİENTS

1 kg Brussels sprouts
150 g raw quality chorizo
olive oil
100 g vac-packed chestnuts
2 sprigs of fresh rosemary
1 tablespoon sherry vinegar

                        METHOT

1 Preheat the oven to 180°C/350°F/gas 4.
2 Wash and trim the Brussels sprouts, clicking off any tatty outer leaves.
3 Cook for 8 minutes in a pan of boiling salted water, then drain well.
4 Squeeze the chorizo out of its skin, crumbling it into a roasting tray with 1 tablespoon of olive oil.
5 On the hob, fry over a medium heat for 6 minutes, until you have ruby oil, then crumble in the vac-packed chestnuts, strip in the rosemary leaves and shake about.
6 Tip in the sprouts and toss in the sherry vinegar. Squash and flatten the sprouts with a potato masher so they suck up more flavour.
7 Roast for 25 minutes, or until starting to colour. Season to perfection, bang out and serve.