Sprout top, chorizo and wild mushroom salad

HH Grazia Anna Barnett Sushi and Sprouts Sprout top bundles 1381.jpg

Feeds 4 | Preparation time- 10 minutes | Cooking Time  -20 minutes

knob of butter
1 clove of garlic –grated
200g wild mushrooms or your choice – sliced in half or quartered if large
2 sprigs of thyme
350g ring of good quality chorizo – chopped roughly into 1-2inch pieces
300g sprout tops
several turns of freshly ground black pepper
zest of ½ lemon

3 sprig of thyme

Begin by heating your butter
in a large frying pan, once bubbling add in your mushrooms, garlic and thyme and cook over a high heat until the mushroom turns golden and crisp | Remove from the heat and set to one side.
Next add in the chorizo and again cook until they darken and crispen up | once they have you can add in the sprout tops, with a little olive oil or butter if needed (there should be oil from the chorizo packed full of flavour so use this.) Cook for 2-3 minutes until the sprout tops soften then add in the mushrooms and once hot you’re ready to serve.

Garnish with fresh thyme and serve.