In a bowl, toss the sprouts, garlic and oil until the sprouts are evenly coated. Arrange them on a baking sheet, cut side down - don't worry if some outer leaves have come loose.  Leave them on the sheet to crisp up. Roast for 15-20 mins or until the outer leaves are starting to turn golden and crispy, then turn over and roast till they start to colour.

While the sprouts are roasting, in a small dry frying pan, toast the hazelnuts over medium heat. Keep an eye on them as they burn easily! Remove from the heat when golden and fragrant, crush lightly and set aside.

In a large pan, fry the chorizo until the oils are released. When the sprouts are done, add them to the pan and stir to mix well.

Tip the sprouts and chorizo into a serving dish, top with hazelnuts and fresh thyme leaves and serve immediately.