Sprout gratin

Create a spin on this traditional Christmas side vegetable with a dash of cream, sprinkle of cheese and a little chilli heat.

Serves 10

4tbsp butter

1kg Brussels sprouts, outer leaves removed Scant pinch chilli flakes

350g double cream

175g parmesan cheese

175g Gruyère cheese

175g brown breadcrumbs

Freshly ground pepper

Preheat oven to 180°C/fan 160°C/gas 4. Grease a gratin dish with some of the butter.

Boil or steam the Brussels sprouts until just under tender, approx 8min. Drain and half

(or quarter if large). Toss with the chill flakes.

Spread the sprouts into the gratin dish. Pour the double cream on top, cover with the parmesan and Gruyère cheese. Top with the breadcrumbs and dot with the remaining butter.

Bake for about 15min until golden.