Convert those stubborn spout haters and try something different this year by preparing a delicious gratin with the ultimate cheesy, crispy topping.

Ingredients

• 600g Brussel sprouts
• 50g panko breadcrumbs
• 2 shallots
• 50g plain flour
• 750ml semi-skimmed milk
• 100ml double cream
• 1 tbsp English mustard
• 200g grated mature cheddar
• 60g chopped hazelnuts

Method

1. Prepare the sprouts by trimming and cutting them in half. Cook for 3 minutes in boiling water, drain and set aside.
2. Preheat the oven to 220°c (200°c fan).
3. Put the oil and butter into a pan on a low heat. Continuously stir the mixture and until the butter is foaming.
4. Finely chop the shallots and add them to the mixture. Stir regularly until softened.
5. Add the flour to the pan and continue stirring for 2 minutes.
6. Remove the pan from the heat. Gradually add the milk, whisking vigorously until a smooth mixture is formed.
7. Put the pan back on the heat for 2 minutes, continuing to whisk.
8. Add the cream, mustard, and cheddar to the mixture, still whisking to maintain that smooth creamy sauce.
9. Add the breadcrumbs to a bowl and stir in the hazelnuts.
10. Tip if the sprouts into an ovenproof dish and pour in the creamy sauce. Top with the breadcrumb mixture and sprinkle an extra 50g of mature cheddar over the top.
11. Bake for 25 minutes or until golden and crispy.

If you do upgrade your sprout game this festive season, be sure to tag us on Facebook or Instagram!

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• Christmas
• Farm Shop
• recipes