Brussel Sprouts are, of course, good for you … but a challenge to make interesting. I've tried quite a few approaches and am sharing another one with you now.
It was pretty successful – although relying on chorizo and chilli to add flavour seems to be a bit sneaky!
¼ a chorizo
Salt and pepper
Halve each sprout, cutting through the cut end.
Boil the sprouts for 3 minutes – they'll be part cooked. Drain them and let them dry a bit.
Chop up the chorizo and fry it off in the chilli oil – if you are using sesame oil just use a tiny splash – it is strong stuff.
Add the sprouts to the pan and fry them cut side down until they've got a bit of colour – but the tops of the sprouts remain vibrantly green.