Cheesy Sprout Gratin

• Brussels sprouts↗600g g

  trimmed and halved if large

• olive oil↗1 tbsp tbsp
• unsalted butter↗50g g
• shallots↗2

  finely chopped

• all-purpose flour↗50g g
• semi-skimmed milk↗750ml ml
• double cream↗100ml ml
• English mustard↗1 tbsp tbsp
• aged vegetarian cheddar↗150g g

  grated

• breadcrumbs↗40g g

  (panko works well)

• thyme sprigs↗2

  leaves collected

• blanched hazelnuts60g g

  coarsely chopped

Step-by-step instructions

1. 1

   Pour salted water into a large pot and bring to a boil. Add the Brussels sprouts and cook for 3 minutes, then drain and set aside to steam and dry.

2. 2

   Heat the oil and butter in a medium saucepan until the butter begins to foam, add the shallot and cook over low heat for 7 minutes or until soft. Add the flour and cook for 2 minutes. Remove from heat and gradually whisk in the milk, constantly whisking until a smooth sauce forms. Return to the heat and simmer for 2 minutes, whisking continuously. Stir in the cream, mustard and cheddar, whisking. Season to taste. Preheat the oven to 220 °C/200 °C with convection/gas 7.

3. 3

   Combine the dry breadcrumbs, thyme leaves and hazelnuts. Place the Brussels sprouts in a deep baking dish 30 × 20 cm suitable for the oven and pour over the sauce. Sprinkle with the nutty breadcrumbs. Keep in the refrigerator for up to 24 hours. Bake in the centre of the oven for 20‑25 minutes until golden‑brown and bubbling. Let stand for at least 10 minutes before serving.