Photograph: Maja Smend
- 50 g blanched almonds
- 500 g Brussels sprouts, trimmed
- 150 g diced cooking chorizo
- 1 clove garlic, finely chopped
- 1 tbsp finely chopped parsley
- squeeze of lemon juice
- Chilli oil (optional)
Preheat the oven to 180C, 160C fan, gas 4. Tip the almonds into a shallow tin and toast them in the oven for about 8 minutes or until golden; cool.
Cook the sprouts in boiling salted water for 6 minutes or until just tender, drain in a colander and cool the Brussels sprouts in cold running water. Slice the almonds and the sprouts.
Fry the chorizo in its own fat for 3-4 minutes in a deep-sided frying pan till crisp. Add the garlic and fry for a further minute or so. Next, add the sliced sprouts and toss with the other ingredients over a highish heat.
Mix in the almonds, parsley, and add a squeeze of lemon juice and seasoning to taste. Drizzle with chilli oil to serve.
Get ahead: you can toast the almonds and cook, cool and slice the sprouts an hour or so ahead