Spiced Broccoli

A broccoli recipe that makes use of the herbs and spices in chorizo, a fiery sausage found in may parts of Europe, but most usually associated with Spain. Try it with chicken or pork in particular, or toss over rice for an easy supper dish.

Here's what you need:

2 tablespoons raisins
500g broccoli spears
1 tablespoon olive oil
150g chorizo, skinned and chopped
1 tablespoon  butter
2 French shallots, finely chopped
1 teaspoon minced fresh thyme
2 tablespoons sherry OR balsamic vinegar
salt and freshly ground black pepper

Put the raisins in a small bowl of hot water. Let stand for about about 10 minutes. Drain. Steam the broccoli spears until just tender. I use a microwave which takes about 3 minutes to do this on high.

Put the oil and butter in a shallow pan such as a skillet and cook the chorizo until it sizzles, then add the shallot and cook lightly for about 2 minutes. Add the remaining ingredients EXCEPT for the sherry vinegar but including the broccoli and toss lightly to coat. Sprinkle on the vinegar and toss again. Serve immediately.

You could also cook this dish using brussel sprouts in place of the broccoli.

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