I made the chorizo with all the spcies and herbs the night before, made little balls and pan fried them in olive oil (flattening them) as they cook. When ready, add the steamed and drained brocolli flowers - stir fry to coat the vegetables in the chorizo oil and flavours, dish out season with freshly grated black pepper. Garnish with hard boiled egg quarters.
my packed lunch for today!
Recipe from page 302
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| Hugh Fearnley-Whittingstall's River Cottage Every Day |
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