Riverford Wicked Leeks
Purple sprouting broccoli with chorizo and potatoes recipe image

Print Purple sprouting broccoli with chorizo and potatoes

Wedges of crisp potato fried with smoky chorizo and tossed with tender purple sprouting broccoli. Simple and full-flavoured, this recipe relies on the great taste of our cooking chorizo. Eat it as a side for simply cooked chicken or fish, or increase the quantities slightly for a main course.


  • 300g potatoes, left whole in their skins
  • 200g purple sprouting broccoli
  • 100g cooking chorizo
  • Oil for frying, e.g. vegetable or olive
  • Lemon wedge
  • A little fresh parsley, chopped, to serve (optional)
  • Salt & pepper


  1. Boil the potatoes in salted water until tender, 20 minutes or so, depending on size, then chop into wedges.
  2. Boil or steam the purple sprouting broccoli for 4 minutes, until just tender. Drain and refresh in very cold water, then drain again.
  3. Peel the skin off the chorizo. Heat 1 tablespoon of oil in a frying pan, crumble in the chorizo, add the potato and fry for a few minutes to cook the chorizo through and crisp the potato.
  4. Add the broccoli and fry for a minute to warm through. Season with salt and pepper. Serve with a squeeze of lemon and a sprinkling of parsley if you like.
want to cook with fresh ingredients? try one of our award winning veg boxes