I am a great fan of Brussel Sprouts but not the Christmas specials, boiled to death. grey and bitter. I prefer mine sautéed with chorizo and pancetta, which gives a fresh, spicy and crunchy taste. Here’s my recipe, one that can be made all year round.

I bough my ingredients at M&S Food but you can buy them at any supermarket.

You will need:

1 x Brussel Sprouts £1.60

1 x Diced Pancetta £2.00

1 x Diced Chorizo £2.20

1 x Garlic Bulb £0.50

Step 1: Wash, remove the stem and cut up your sprouts into halves. If your sprouts are very big I suggest quartering them.

Step 2: Drizzle some olive oil into a pan and add the chorizo & pancetta. Don’t use too much oil. You just want to get the cooking started as both the chorizo & pancetta have fat in which the sprouts will cook. I used 3/4 of each from the pack. Sautee on a low to medium heat for a couple of minutes till the fat starts leaching from the chorizo & pancetta.

Step 3: Add a diced glove of garlic

Step 4: Add your Brussell Sprouts and cook on a medium heat for 15 to 20 minutes depending on how soft and caramelised you like them. I prefer mine al dente, so cook for about 15 minutes. Keep stirring so the sprouts don’t burn and absorb the oils from the chorizo & pancetta.

And there you have it, Brussel Sprouts al dente with Chorizo & Pancetta

I had mine with some Lamb’s liver, lightly sautéed in butter, and glass of Montagne Saint-Emillion. Its also delightful with Duck breast or any roast.

The Lamb’s liver was only £1.80 for two portions. So the whole meal, excluding the wine, came in at £7.10 for two, £3.55 a head. Not bad!