Sprouts season is officially on and this spicy, chorizo based recipe is a flavourful side.

I hated sprouts as a kid. Mostly because they were boiled to within an inch of their life by my dear nana on the one day of the year we were expected to eat them - Christmas. No salt, no pepper, just bubbled up in hot water and piled high on a plate. The pale faces of my cousins and I wondering how offended she’d be if we dodged them and dove straight into her yorkies instead (which were always kick ass).

I’m sure most 80’s kids will be able to relate to this festive trauma as if it were yesterday. But fortunately, times have changed on the sprouts front and we are now a little better versed in how to cook them. With butter - always. Spices - yes. But it’s the chorizo in this recipe that is the hero, bringing in a depth of flavour that’s really quite delicious.

INGREDIENTS:

• 500g bag of sprouts

• 3 cloves of fat garlic - finely chopped

• 4 shallots - finely chopped

• 2 spring onions - finely chopped

• 1 tbsp chill flakes

• White wine vinegar

• 1 tbsp maple syrup

• 1 tbsp balsamic vinegar

• Butter

• Olive oil

• Salt & pepper

• 100g chorizo sausage, chopped into small pieces

METHOD:

1. Heat a knob of butter in a pan on a medium heat and add the chorizo. Cook until the oils are released, then add the shallots, spring onion and garlic. Season everything well and stir until the onions are soft and translucent (around 5 minutes).

2. Add the brussels, a glug of white wine vinegar and balsamic vinegar and stir fry until the sprouts are soft but with a little bite to them still. Season again, then stir in the maple syrup. Add the chill flakes and cook everything for a few minutes more until soft, fragrant and smelling delicious.

3. Serve with meat or fish, as a base for tofu, or pop it on a slice of freshly toasted sourdough with poached eggs. So many options!