Brussels sprout, blue cheese and walnut gratin

Step by Step

Step 1

Put the butter and 1 tbsp oil in a sauté pan or large frying pan over a medium heat. Once melted, add the shallots. Cook for 2-3 minutes until slightly softened, then add the garlic and cook for 1 minute more. Stir in the sprouts and cook for 4 minutes, until bright green and golden in parts. Add the vinegar and 2 tbsp water; cook for 1 minute.

Step 2

In a jug, mix the cream, milk and a good grating of nutmeg. Pour over the sprouts, then crumble over the cheese; cook for 1-2 minutes to warm through, then tip everything into a shallow ovenproof dish (about 25cm). Season, set aside to cool, then cover and chill (for up to 24 hours) until ready to assemble.

Step 3

Meanwhile, for the crumb, toast the nuts in a dry frying pan for 2-3 minutes, until fragrant, then tip into a food processor (set aside the frying pan). Add the breadcrumbs, potato peelings and parsley stalks. Pulse into a coarse crumb. Heat the remaining 1 tbsp oil in the same frying pan, then add the walnut crumb and toast, stirring regularly,for about 3 minutes. Tip into a bowl to cool; chill along with the sprout mixture.

Step 4

Take the sprout mixture and crumb out of the fridge 30 minutes before serving. Preheat the oven to 200°C, gas mark 6, and after 20 minutes at room temperature, scatter the crumb over the sprouts. Bake for 8-10 minutes, until bubbling and crisp on top.