Make a list of your favourite things by clicking on the heart. This will come in handy when placing your orders.
Start your favourites list now New to Abel & Cole? Sign up hereBack to the shop
Brussels Sprouts & Blue Cheese Gratin
Even committed sprout haters will be converted to loving Brussels spouts when they try this indulgent gratin. The Brussels are lightly cooked, then topped with tangy Brighton Blue Cheese and mustard-infused double cream. Baked until golden and bubbling, they'll be the breakout hit of your Christmas Day lunch.
Ingredients
- 400g Brussels sprouts
- 1 bay leaf
- 150g Brighton Blue cheese
- 250ml double cream
- 2 tsp wholegrain mustard
Prep: 10 mins | Cook: 45-50 mins
Method
1. Preheat your oven to 180°C/Fan 160°C/Gas 4. Put a large pan of salted water on to boil. Trim the Brussels sprouts and pull off any ragged leaves. Halve or quarter them so they’re all roughly the same size. When the water is boiling, add the sprouts and simmer for 3 mins. Drain well then tip the sprouts into an ovenproof dish.
2. Tuck the bay leaf into the middle of the sprouts. Crumble the Brighton Blue over the top. Pour the double cream into a jug. Add the wholegrain mustard. Season generously with salt and pepper. Whisk to combine.
3. Pour the cream over the sprouts. Slide into the oven and bake for 35-40 mins till golden and bubbling. Serve straight away, discarding the bay leaf when you get to it.
-
-
-
(£3.33 per 100g)
Winner of Best Organic Cheese at The British & Irish Cheese Awards 2025 -
You'll need to log in to leave a rating & comment