If you are not a fan of Brussels sprouts try using thickly sliced leeks with broccoli or cauliflower instead. This will also make a good vegetarian option for Christmas lunch if you leave out the bacon.
Ingredients
- 675g (1½lbs) Brussels sprouts, trimmed and cut in half
- Knob of butter
- 1 large red onion, thinly sliced
- 2 cooked slices smoked bacon, diced
- 200ml (7fl oz) cream
- 50ml (2fl oz) milk
- Good pinch freshly grated nutmeg
- 50g (2oz) fresh white breadcrumbs
- 25g (1oz) walnuts, chopped
- 1 tsp chopped fresh flat-leaf parsley
- Salt and freshly ground black pepper
Method
- Preheat oven to 190C/375F/Gas 5. Half fill a pan with water and bring to the boil. Add the Brussels sprouts and simmer for 4-5 minutes until just tender but not soggy. Drain and refresh under running cold water.
- Butter a baking dish and tip in the blanched Brussels sprouts. Scatter over the red onion and bacon. Mix the cream with the milk and nutmeg in a jug and season to taste, then pour over the sprouts. Sprinkle the breadcrumbs on top and place in oven for 20-25 minutes until bubbling and golden brown.
- To serve, place piping hot directly on the table and allow guests to help themselves.
