Cheesy sprout gratin
Ingredients
- 600g brussels sprouts, trimmed and halved if large
- 1 tbsp olive oil
- 50g unsalted butter
- 2 banana shallots, finely chopped
- 50g plain flour
- 750ml semi-skimmed milk
- 100ml double cream
- 1 tbsp English mustard
- 150g mature vegetarian cheddar, grated
- 40g dried breadcrumbs (panko work well)
- 2 thyme sprigs, leaves picked
- 60g blanched hazelnuts, roughly chopped
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