Brussels sprouts and spicy chorizo


(For 4 portions)

  • 2 punnets Shiso Purple
  • 1 punnet Adji Cress
  • 450g Brussels sprouts
  • 150g sprouting broccoli
  • 100gr diced smoked pancetta 
  • 100gr sliced spicy chorizo
  • 1 tsp olive oil


  • Blanch the Brussels sprouts and sprouting broccoli in boiling salty water. 
  • Refresh in icy cold water, drain and reserve. 
  • Pour one tablespoon of olive in a saucepan and cook the diced pancetta with the sliced of chorizo on a high heat.  
  • Once cooked, drain in a fine sieve, to remove the excess of oil. 
  • Reheat the Brussels sprouts and using a mixing bowl, fold together all the ingredients with the freshly cut Shiso Purple and Adji Cress. 
  • Serve immediately and enjoy. 

Recipe: Franck Pontais

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