Roasted sprouts, chorizo and chestnuts

Turning sprouts into a spicy scrumptious side dish and everyone will come back for more. Give your sprouts a squash, pair them up with some chorizo and get a satisfying crunch by adding chestnuts.

Ingredients: (serves 4 as a side)
•    1 kilogram of Brussels sprouts
•    150 grams raw higher-welfare chorizo
•    1 tablespoon olive oil
•    100 grams chestnuts
•    2 sprigs of fresh rosemary
•    1 tablespoon vinegar (red wine is great)

Method:
1.    Preheat the oven to 180 celsius.
2.    Wash and trim 1 kilogram of Brussels sprouts.
3.    Cook for 8 minutes in a pan of boiling salted water, then drain well.
4.    Squeeze the raw 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 100 grams of chestnuts, strip in the leaves from 2 sprigs of fresh rosemary and shake all ingredients about.
6.    Tip in the sprouts and toss in 1 tablespoon of 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.
8.    Season to perfection, serve and enjoy!

Recipe created for #FoodSavvy Norfolk & Suffolk