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Wash and trim the Brussels sprouts, clicking off any tatty outer leaves.
Cook for 8 minutes in a pan of boiling salted water, then drain well.
Squeeze the chorizo out of its skin, crumbling it into a roasting tray with 1 tablespoon of olive oil.
On the hob, fry over a medium heat for 6 minutes, until you have ruby oil, then crumble in the vac-packed chestnuts, strip in the rosemary leaves and shake about.
Tip in the sprouts and toss in the sherry vinegar. Squash and flatten the sprouts with a potato masher so they suck up more flavour.
Roast for 25 minutes, or until starting to colour. Season to perfection, bang out and serve.