Sprouts, Chestnuts & Chorizo

Believe it or not, you can eat sprouts on days other than Christmas.  They're actually in season from September to March, and it's high time we made more use of them.  This is a great one pan meal that's ready in a flash.

Serves 1 as a main or 2 as a side

200g bacon lardons or chorizo, cubed
Large pinch smoked paprika (omit if using chorizo)
1/2tsp cumin seeds
150g sprouts, trimmed and quartered
100g cooked chestnuts
Large handful kale
1 free-range egg
Olive oil
Sea salt and cracked black pepper

- Heat the oil in a medium frying pan or skillet over a medium flame

- Add the lardons/chorizo to the pan and stir-fry until almost crisp. Add the cumin seeds and paprika, if using.

- Add the sprouts and crumble the chestnuts into the pan, fry for 2-3 minutes before adding the kale and cook for a further 1minute before making a well in the centre to crack the egg into.  Pop a lid on and cook until the white is set and yolk runny (if that’s how you like it)

- Season to taste and sprinkle with paprika or dried chili flakes.