Sprout lovers’ festive pasta

Wonderfully soothing, this is the Christmas pasta for those of us who adore sprouts. Serve with extra grated or crumbled Stilton, a dab of cranberry sauce and a crisp salad.

INGREDIENTS

1 medium white onion, diced or ideally 4-5 sliced spring onions, if available Scant tablespoon oil 150g (5¼oz) freshly cooked pasta (curly types such as cavatappi/amori or chifferi rigati work well) 15-20 freshly cooked, very lightly steamed sprouts, halved vertically 100ml (3½fl oz) crème fraîche (ideally full fat) 1 rounded dessertspoon mayonnaise 1 level teaspoon Dijon mustard Freshly ground black pepper, to taste Generous grating of nutmeg 50g (1¾oz) Stilton, grated or crumbled, plus extra to serve 40g (1½oz) walnuts, chopped

METHOD

Preheat oven to 180C (fan oven) or equivalent You will need a bu ered baking dish and a lined baking tray. Cook onion slowly in oil until soft and golden. Combine with pasta and sprouts. Blend crème fraîche with mayonnaise and mustard. Season with pepper and nutmeg. Stir in Stilton and crème fraîche mix. Combine with pasta and sprouts. Transfer to baking dish. Sit on baking tray with walnuts alongside and bake for 10 minutes. Remove from oven, stir well, making sure most sprouts on surface are cut side up. Sca er walnuts over. Return to oven for 10 minutes, or until piping hot.