Sprout gratin

Love them or hate them, sprouts are a very traditional vegetable for this time of year – and notoriously good in terms of health benefits. This dish will turn them into something special. Serves 4.

INGREDIENTS

450g Brussels sprouts, trimmed

2 rashers of back bacon, cut into

small pieces

Salt and black pepper to taste

125ml double cream

4 tablespoons dried breadcrumbs

4 tablespoons grated Parmesan

2 tablespoons butter, cut into very

small pieces

METHOD

1) Preheat an oven to 200C/180C fan assisted gas mark 6 and lightly grease a baking dish.

2) In a pan of lightly salted boiling water, cook the sprouts for around 8 minutes, until tender. Drain and immediately plunge into ice cold water for several minutes. When cold, drain again and cut into halves.

3) In a large, deep frying pan, cook the bacon pieces on medium-high heat for about 5 minutes, turning occasionally.

4) Stir the sprouts into the pan, season with salt and pepper and toss for about a minute to distribute the bacon pieces evenly. Transfer to the baking dish.

5) Pour over the double cream, stirring a little to coat all the sprouts, then sprinkle the breadcrumbs evenly over the top, followed by the Parmesan. Arrange the tiny pieces of butter evenly over the top to finish.

6) Bake in the oven for 20-25 minutes, until piping hot throughout and the topping is golden brown. Serve immediately.