This tasty sprout and bacon gratin is sure to please a crowd this Christmas. Make sprouts a little more interesting with this creamy side dish which is full of flavour. It’ll make a great accompaniment to you Christmas dinner!

Ready in: 1 hour

Serves: 6 – 8

Ingredients

900g Brussels sprouts, trimmed
20g butter
4 tsp sunflower oil
150g bacon lardons
20g flaked almonds
400ml double cream
2 ½ tsp lemon juice
5 tbsp fresh breadcrumbs
4 tbsp parmesan
Salt and pepper, to season

Method

1. Preheat the oven to 200C.

2. Bring a saucepan of salted water to boil, add the sprouts and cook for 4 – 5 minutes, until almost cooked. Drain the sprouts and when they are cool enough to handle, cut each in half then set aside for later.

3. Add the butter and oil to a large frying pan and place over a medium heat. Once heated, tip in the bacon and almonds then gently fry for 3-4 minutes or until lightly browned.

4. Add the halved sprouts and cook for another 2 or 3 minutes, stirring constantly.

5. Next, stir in the cream and bring to the boil. Boil gently for 2-4 minutes. The cream should reduce to a rich sauce. Season to taste.

6. Remove the pan from the heat and stir in the lemon juice. Spoon the mixture into an ovenproof dish.

7. Mix the breadcrumbs and parmesan together in a small bowl and sprinkle evenly over the top of the sprout mixture.

8. Place in the oven and bake for 20 minutes. The top should be golden-brown and the cream visibly bubbling.

9. Remove from the oven, serve and enjoy.