So I was feeling rather Christmassy today and with only 9 days to go… yup 9 DAYS… I decided to embrace the Brussel sprout and cook up a yummy dinner. My other half absolutely adores sprouts, so he was rather excited for this dinner. It is a very easy meal to make and the flavours are so good, the chorizo and the pork work so well together, it’s really great.

Ingredients (serves 2)

• 200g lean pork loin
• 400g new potatoes
• 2 tbsp diced chorizo
• 1 handful of Brussel sprouts
• 1 chicken stock pot
• ½ tbsp Black Pepper
• 1 garlic clove

Method (ready in 30 mins)

1. Pre-heat your oven to 180C. Boil a pot of water for your potatoes. Chop the potatoes into 4 chunks, then peel and finely dice the garlic. Peel a couple of layers from the sprouts, chop off the base then slice in half lengthways.
2. Boil the potatoes for around 6-8 mins or until soft enough to eat. Drain the potatoes once cooked and leave to the side.
3. Toss the sprouts in a couple of tsps of olive oil and a pinch of salt and pepper. Place on a baking tray and put on the middle shelf of the oven for 15-20 mins. Removed from the oven once they are soft enough to eat.
4. Lightly break up the peppercorns using a pestle & mortar (if you don’t have a pestle & mortar, do what I did and toss the peppercorns into a bag then bash them with a tin can). Roll the pork in the peppercorns and a good pinch of salt to completely coat.
5. Heat 1 tbsp of olive oil in a frying pan on medium-high heat. Once the oil is really hot carefully lay in the pork. Leave to cook for just under 2 mins on each side until you get a nice crisp layer.
6. Once the sprout are finished remove them from the oven. Place the pork on a baking tray and put on the middle shelf for 10 mins. At the same time fry the chorizo and garlic for 2 mins on medium heat. Toss the sprouts and drained potatoes into the chorizo and keep warm.
7. Put the potato mixture onto plates and keep the frying pan for your sauce. Once the pork is finished remove from the oven and rest for a few minutes.
8. Put the frying pan back on medium heat and add 100 ml water with the stock cube. Bring to the boil and reduce to a gravy. Slice the pork and lay it over the potato mixture then spoon on some gravy and enjoy!