Brussels sprout gratin
- Handful Grower’s Selection Sprouts, sliced
- 1 clove garlic, crushed
- 100ml single cream
- Handful fresh breadcrumbs
- 1tsp olive oil
- 1tsp grated Parmesan
Preheat the oven to 190C/170C Fan/Gas 5.
Put the sprouts into an ovenproof dish, breaking them up slightly. Mix in the garlic and season with freshly ground black pepper.
Pour over the cream – take care not to cover the sprouts completely. Some of the leaves should be left visible at the surface.
Top with the breadcrumbs, drizzle with the olive oil and sprinkle with the grated Parmesan.
Bake in the oven for 20 mins or until the breadcrumb topping has turned golden brown, then serve.