- Purple Shiso 2 barquettes Adji Cress 1 barquette Brussels sprouts 450gr Broccoli sprouts 150gr Smoked pancetta 100gr Sliced strong chorizo 100gr - Olive oil 1 tbsp
Brussels sprouts, spicy chorizo
Ingredients
Method
Blanch the Brussels sprouts and sprouting broccoli in salted boiling water.
Cool in bowl of ice water, drain and pat dry.
Pour 1 tbsp of oil into a frying pan and cook the pancetta and chorizo. Strain off excess oil when cooked.
Reheat the Brussels sprouts and toss in a bowl with pancetta, chorizo and cress. Serve immediately.
Built by Chefs. Powered by You.
For 17 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
