Step 1

Bring a large saucepan of water to boil with 1 Tbsp of the salt.

Step 2

Trim, rinse and halve the brussels sprouts. Then drop them into the boiling water, lower the heat and simmer for 2 minutes.

Step 3

Drain, and rinse in cold water (from the tap) to stop them from cooking any further. Set aside. You can do this step on Christmas Eve, and place the sprouts in a bowl, and leave until Christmas Day to finish the recipe.

Step 4

Chop up the chorizo into small slices, about 1 cm (half an inch) in thickness.

Step 5

Heat a large frying pan on medium heat and sauté the chorizo for 1-2 minutes to render the fat, see the image. This fat from the chorizo is precious, it’s full of flavour and spice, and is what we’re using to sauté the sprouts. And why we don't need, nor want, any oil for this recipe.

Step 6

When you see that the fat has seeped out of the sausages, tip in the drained brussels sprouts. Increase the heat to high. Mix the sprouts and chorizo pieces, then leave everything untouched, for 1 minute.If you are using cured chorizo, take them out at this stage BEFORE adding the sprouts. Place your chorizo on a plate and keep warm until the sprouts are done. Then you’ll just be tipping them back in at the end.

Step 7

Then, mix everything up again, and repeat, leave it untouched for 1 minute. We are basically charring the brussels sprouts and chorizo on that high heat. Once the sprouts have taken on some colour and have browned bits, they are done. You only need about 2-3 minutes to do this. Taste, and add the half teaspoon salt if you need it.If using cured chorizo, tip them back in at this stage, and warm through for 30 seconds.

Step 8

Take off the heat, and finish off with some freshly ground blackpepper and the lemon juice.