Honey Glazed Chorizo and Tenderstem® Broccoli
Serves 2 | with Toasted Flaked Almonds
This extra special side dish glazes asparagus and chorizo with honey before finishing with a scattering of almonds. The perfect combination of salty, sweet and crunchy!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
60 grams
Diced Chorizo
150 grams
Tenderstem Broccoli
1 sachet(s)
Lemon & Herb Seasoning
15 grams
Honey
15 grams
Toasted Flaked Almonds
(Contains Nuts May contain Sesame, Nuts, Peanut)
Nutritional information
Utensils
Instructions
a) Heat a large frying pan on medium-high heat (no oil).
b) Once hot, add the chorizo and fry until it starts to brown, 3-4 mins.
c) Meanwhile, halve any thick broccoli stems lengthways. Cut each stem in half.
a) Once the chorizo is browned, add the Tenderstem® and season with pepper. Fry for 2-3 mins, then add a splash of water and immediately cover with a lid or some foil.
b) Cook until the Tenderstem® is tender, 4-6 mins.
a) Once the Tenderstem® is cooked, remove from the heat and add the lemon & herb seasoning, honey and toasted flaked almonds. Mix to coat fully. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
b) Transfer to a serving dish.
Enjoy!
