Sprout Gratin

Name: Sprout Gratin with Bacon and Crunchy Hazelnut Crumb
Total time: 1 h
Yield: 2
Cuisine: British
Ingredients: 400 Brussels Sprouts; 60 British Smoked Bacon Lardons; 150 Creme Fraiche; 15 Chicken Stock Paste; 2 Shallot; 40 Hazelnuts; 40 Grated Hard Italian Style Cheese; 25 Panko Breadcrumbs; 2 Olive Oil; 50 Water for the Sauce

with Bacon and Crunchy Hazelnut Crumb

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Not even the most passionate sprout-hater could resist our Brussels Sprout Gratin. Salty bacon cuts through the more subtle flavours, while hazelnut, with its buttery and sweet taste, makes this a deliciously festive dish.

Allergens:

Milk

•Nuts

•Egg

•Cereals containing gluten

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total1 hour

Active

DifficultyMedium

Ingredients

serving amount

400

Brussels Sprouts

British Smoked Bacon Lardons

150

Creme Fraiche

(Contains: Milk)

Chicken Stock Paste

Shallot

Hazelnuts

(Contains: Nuts May contain traces of: Nuts)

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Panko Breadcrumbs

(Contains: Cereals containing gluten)

Not included in your delivery

Olive Oil

Water for the Sauce

Nutritional information

Energy (kJ)5838 kJ

Energy (kcal)1395 kcal

Fat115 g

of which saturates38 g

Carbohydrate58 g

of which sugars23 g

Protein53 g

Salt5.6 g

Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

Chop any tough bottoms off the brussels sprouts, cut each sprout in half through the root and then in half again to make quarters. Halve, peel and thinly slice the shallot. Roughly chop the hazelnuts.

Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the lardons to the pan and fry until golden, 4-5 mins. Important: Cook the lardons thoroughly. Reduce the heat, then stir in the shallot, Brussel Sprouts and hazelnuts. Add a pinch of salt and cook until the shallots are soft and the sprouts are tender, 4-5 mins, stirring occasionally.

In the meantime, combine the grated Italian style hard cheese and panko breadcrumbs in a small bowl and season with salt and pepper. Add the oil for the crumb (see ingredients for amount) and mix together well, until all the crumbs are coated in the oil.

When the shallot and sprouts have softened, add the creme fraiche, chicken stock paste and water (see ingredients for amount) to the pan and mix well. Bring to the boil, then transfer the creamy sprouts into an ovenproof dish and sprinkle over the cheesy breadcrumbs. Pop on the top shelf of the oven and cook until golden all over, 10 -15 mins. Remove from the oven and set to one side to cool. Then cover and pop it into the fridge ready to be reheated on the big day.