An utterly delicious twist on the humble sprout. Great for mid-week suppers or as an accompaniment to the Sunday roast. The sprouts are baked with pancetta & thyme and topped with cheese and breadcrumbs. Delish.
1. 500g Brussels sprouts, trimmed
2. 4 slices of pancetta, cut into 1cm pieces
3. Leaves from a few sprigs of thyme (fresh or dried)
4. 1 clove garlic, crushed
5. 100ml single cream
6. 40g fresh breadcrumbs
7. 25g butter, cold and shaved
8. 100g Comté (aged 12 months), cut into small cubes
1. Steam or boil the sprouts until just tender (for
about 10 to 12 minutes). Drain them well and chop them roughly.
2. Put the pancetta in a heavy pan over a medium heat and cook until the fat has melted and it is starting to brown, then add the garlic and thyme. Cook for a further 30 seconds, then add the sprouts, stir to mix together and season with salt and pepper. Stir again and cook for a few minutes.
3. Heat the oven to 180℃ fan / 200℃ normal. Butter a baking dish, add the sprouts, pancetta and two thirds of the Comté and spread the mixture out evenly in the dish. Pour over the cream and then sprinkle over the breadcrumbs, butter and remaining cubes of Comté.
4. Bake in the oven for 20 to 25 minutes until the breadcrumbs and Comté are golden, and the cream is bubbling. Leave to sit for 5 minutes before serving.
Recipe courtesy of Comte Cheese.