Jamie Oliver's Christmas Cookbook
By Jamie Oliver
20 mins
Not Too Tricky
serves 6
Recipe From
Ingredients
1kg Brussels sprouts
150g raw quality chorizo
olive oil
100g vac-packed chestnuts
2 sprigs of fresh rosemary
1 tablespoon sherry vinegar
Method
Squashed Brussels sprouts are a thing of beauty – cooked up with chorizo, it's a winning combo.
- Preheat the oven to 180°C/350°F/gas 4.
- Wash and trim the Brussels sprouts, clicking off any tatty outer leaves.
- Cook for 8 minutes in a pan of boiling salted water, then drain well.
- Squeeze the chorizo out of its skin, crumbling it into a roasting tray with 1 tablespoon of olive oil.
- 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.
- 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.
- Roast for 25 minutes, or until starting to colour. Season to perfection, bang out and serve.
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