Jose Pizarro’s recipe for caramelised brussels sprout and panceta montaditos

Caramelised sprouts with onion, thyme and sweet vinegar, served on a crisp open sandwich with soft cheese and pine nuts

Brussels sprouts are perhaps not the first thing you think of when you think about Spanish food, but they do have a little history in my homeland. They arrived in Spain in the 16th century, through trade with Flanders, and were often paired with pork, which we love. Here, however, I caramelise them with onion, thyme and sweet vinegar, then serve on crisp baguette with soft cheese and pine nuts. A small bite with big flavour, and just right with a glass of oloroso – perfect for festive times.