DukesHill Ingredients
200g bacon, chopped
Regular price
Regular price £0.00 Sale price £7.00
Comté cheese 100g, grated
Regular price
Regular price £0.00 Sale price £8.50
Other Ingredients
1kg Brussels sprouts
300ml double cream
2 tsp Dijon mustard
½ tsp salt
75g white breadcrumbs
4 tbsp Parmesan, grated
freshly ground pepper


Rated 5 stars by 1 users

Brussels sprouts are like Marmite, you either love them or loathe them. However, it appears in the UK we love them more than any of our European neighbours. Perhaps that’s because we realise they are packed full of vitamins A and C, folic acid, and dietary fibre. Obviously cooking them produces a foul smelling vegetable but if you stick to boiling until just tender, sautéing, grilling, or dry frying them then the results are delicious.
Category Dinner
Serving 8
Prep Time 10 minutes
Cook Time 30 minutes


  1. Step 1 Pre heat oven to 220’C/200’C fan.

  1. Step 2 Cook the sprouts in salted, boiling water until tender.

  1. Step 3 Drain and refresh in cold water.

  1. Step 4 Fry the bacon in a pan with a little oil until golden.

  1. Step 5 Add the double cream, Dijon mustard and cheese to the pan and remove from the heat.

  1. Step 6 Add the Brussels sprouts and salt to the bacon sauce in the pan and mix well.

  1. Step 7 Transfer to a baking dish and sprinkle over the breadcrumbs and grated Parmesan and freshly ground pepper.

  1. Step 8 This will keep overnight if sealed with cling film and chilled.

  1. Step 9 When ready bake for 15-20 minutes at 220’C/200’C fan until golden and bubbling.

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