Supplies

  • 600g brussel sprouts, trimmed, washed and halved
  • 1 large banana shallot, diced
  • 2 tbsp olive oil
  • 50g unsalted butter
  • 50g plain flour
  • 700ml whole milk
  • 150ml double cream
  • 1 tsp grated nutmeg
  • 1 tsp dijon mustard
  • 50g panko breadcrumbs
  • 50g hazelnuts
  • Handful of sage leaves
  • 25g parmesan
  • 50g blue cheese
  • 100g cheddar

Steps

  1. Preheat the oven to 190°c fan / gas mark 5. Wash and trim the brussel sprouts, disregarding any brown leaves and halving any that are large. Place the sprouts into an oven dish, drizzle with 1 tbsp olive oil and season. Roast for 15 minutes or until starting to crisp up.
  2. Heat the remaining olive oil in a pan and melt the butter. Add the diced shallot and cook over a medium-low heat until softened. Add in the flour and cook for 2 minutes, stirring constantly with a whisk. Gradually pour in the milk and follow with the double cream, mustard and nutmeg.
  3. Add in the grated cheddar and blue cheese and use a spoon to stir together. Remove from the heat and set aside.
  4. In a food processor, blitz the sage leaves, breadcrumbs, hazelnuts and parmesan until fine.
  5. Once the sprouts have roasted, remove from the oven and pour over the cheese sauce, stirring to coat the sprouts. Taste the cheese sauce and adjust the seasoning to your preference.
  6. Top with the breadcrumb topping evenly distributing it across the cheese sauce and place into the oven for 25-30 minutes until golden and bubbly on top.
  7. Allow to cool for 5 minutes before serving. Enjoy!