“Must grow more winter veg” is my mantra as my head hits the pillow after another late night session with the seed catalogue. It’s all very well picking sprouts, Swiss chard and cavolo nero every day but it wouldn’t it be nice to intersperse our diet with sweet fleshed parsnips and aromatic leeks?
I'm a bit of a purist where Brussels sprouts are concerned. As long as they are really fresh, I adore them simply steamed. However, I've been picking the best stalks first and those that are left are looking increasingly scruffy. Instead of serving them as an apologetic heap they're better suited to shredding into stir fries, sautéing with a splash of cream, roasted garlic and black pepper or being given the chorizo treatment.....
12oz/300g Brussels sprouts (fluffy ones or sprout tops are ideal)
4oz/100g good quality semi-cured chorizo (casings removed)
Sea salt and freshly ground pepper (optional)
Thinly slice the Brussels sprouts. Cut the chorizo into ½ inch chunks.
Set a large skillet over a high heat. Add the chorizo and sauté until the fat starts to render. Add the sliced sprouts and stir well to combine. Cover and reduce the heat to a moderate level, and cook for about 5 minutes. Give the pan a shake now and then to ensure even cooking, and lift the lid to make sure the sprouts are not overcooked. If they are beginning to stick to the pan, add a couple of tablespoons of water. They should be cooked through but not soggy.
The sprouts may not need any further seasoning if the chorizo was good and spicy, but taste, and add salt and pepper if necessary.
From The Painted Garden Cookbook (Running Press)