CHARRED BRUSSELS SPROUTS WITH CHORIZO & LENTILS

Ideal as a side, this also makes a satisfying one-pot dinner. The chorizo adds a rich spicy, smoky note

SERVES 6

375g Brussels sprouts

1½ tbsp olive oil

1 fat clove garlic, finely chopped

375g ready-cooked puy lentils 200g cured chorizo, cubed

Knob of butter

Handful of flat-leaf parsley, chopped

FOR THE DRESSING

3 tbsp sherry vinegar

6 tbsp olive oil

Pinch of caster sugar

1

Remove outer leaves and woody stalks from the sprouts. Halve the sprouts then blanch in boiling water for 1 minute. Drain, refresh in ice-cold water and drain again.

2

Heat starting the to olive soften. oil Add and the gently lentils fry and the warm garlic through. until Transfer to a large bowl. Fry the chorizo until golden and crisp, then remove using a slotted spoon and add to the lentils. Add the butter to the pan and cook the sprouts on a high heat until brown and charred. Add to the bowl.

3

For the dressing, in a screw-top jar shake together the vinegar, oil and sugar with seasoning. Pour over the lentils, add the chopped parsley and toss to mix well.

Bowl, H&M. Serving spoon, Caravane. For similar table linen, try An Indian Summer and Maison Margaux