Take your Christmas vegetables to a new level with this tasty sprout and Savoy gratin. Made with a cheesy sauce and a slug of sherry, this gratin is sure to please at the Christmas dinner table. You can even make it a day ahead and simply re-heat when required. Pick up your vegetables at our Greengrocers.

Ready in: 50 minutes

Serves: 10

Ingredients

1 large Savoy cabbage
400g Brussels sprouts
3 tbsp olive oil
2 garlic cloves, chopped
4 thyme sprigs, with the leaves picked
75g butter
75g plain flour
150ml sherry
600ml whole milk
300ml double cream
Nutmeg, grated
60g dried breadcrumbs
60g hard cheese, grated

Method

1. Heat the oven to 200C. First, cut the cabbage into wedges. Toss the cabbage and sprouts with the oil, garlic and thyme. Season well and place in a large ovenproof dish. Roast in the oven for around 25 minutes.

2. In the meantime, melt the butter in a saucepan. Stir in the flour and continue to heat until it turns golden in colour. Remove from the heat and gradually pour in the sherry, followed by the milk and cream, whisking continuously. Put the sauce back on the heat and cook for around 4 minutes, stirring constantly until thickened. Add a generous helping of nutmeg and season well.

3. In a small box, mix together the breadcrumbs and grated cheese.

4. Take the vegetables out of the oven, pour the sauce over the top then sprinkle with the cheesy breadcrumbs.

5. If you are making this ahead of time, leave to cool then pop in the fridge. When you’re ready to eat, heat the grill to 200C and pop the gratin under for around 15 minutes until golden and crispy.