Bring a pan of salted boiling water to the boil, add the potatoes and cook over a medium heat until just tender and then drain.
Meanwhile push the Brussel sprouts through the fine slicing attachment of a food processor.
Add a splash of olive oil and the butter to a large pan over a medium heat. Add the sprouts and potato a pinch of salt and pepper and fry for 5 minutes then add the chorizo and cook for a further 5 – 10 minutes stirring so the chorizo doesn't burn & serve straight away.
A delicious alternative for an un-loved vegetable and a perfect, easy-to-make side dish.
Preparation: 10 mins
Cooking: 25 mins
500g Rooster Potatoes (peeled and cut into cubes)
500g (1lb 4oz) Brussel Sprouts (outer leaves removed)
Large knob of butter
100g (4oz) chorizo- cut into chunky slices & then halved
Sea salt, Freshly ground black pepper