The classic Christmas Day side dish, reinvented. Black Bomber, our demandingly moreish extra mature Cheddar, joins crispy bacon lardons and a generous splash of double cream to transform these divisive little veggies into a deliciously creamy gratin the whole family will love.
Method
- Trim the ends off the Brussels sprouts and slice them in half. Set aside.
- Preheat the oven to 180C (350F).
- In a large cast-iron skillet or oven-safe frying pan, heat the knob of butter over medium heat on the hob.
- Add the smoked bacon lardons and fry until golden and crispy (about 4-5 minutes).
- Remove the bacon lardons from the pan and place them on a plate lined with kitchen towel to drain off any excess fat. Set aside.
- In a large bowl, combine the Brussels sprouts, double cream and grated Black Bomber. Add a little salt and pepper.
- Stir everything together until the sprouts are well-coated with the cream and cheese mixture.
- Transfer the creamy sprouts into the pan you used to cook the bacon.
- Place the pan into the preheated oven and bake for about 30 minutes, or until the sprouts are tender and cooked through, and the top is golden and bubbling.
- Remove from the oven and add the crispy smoky bacon lardons.