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- Brussels, Bacon and Leek Gratin with an…
Brussels, Bacon and Leek Gratin with an Oaty Blue Cheese Crumble
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8 serving
Prep time:
Cook time:
Serves: 8
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Ingredients
- 400g brussels sprouts, trimmed and cut into 2-3mm-thick shreds
- 2 leeks, sliced into 1cm-thick rounds
- 135g butter (any type; 100g cold and cubed)
- 150g smoked bacon lardons
- 2 garlic cloves, crushed or grated
- 2 tbsp plain flour, plus 100g for the crumble
- 400ml whole milk, warmed
- 1 heaped tsp wholegrain mustard
- 1 small bunch of flat-leaf parsley, leaves picked and chopped
- 40g jumbo oats
- 25g hazelnuts, bashed
- 50g blue cheese, such as stilton
- ½ small bunch of thyme, leaves picked and roughly chopped
Method
Step 1
Preheat the oven to 200°C/180°C fan/gas 6. Cook the sprouts and leeks in a large pan of boiling, salted water for 3-4 mins, then drain and set aside.
Step 2
Return the pan to a medium heat and add 35g butter. When bubbling, stir in the bacon lardons and cook for 3-4 mins, until starting to caramelise at the edges. Add the garlic, stir for 30 secs, then stir in 2 tbsp flour. Cook for 1 min, stirring regularly, then pour in the milk. Turn up the heat and use a balloon whisk to stir the mixture as it thickens, working out any lumps as you do, until you have a thick white sauce. Stir in the mustard and season to taste with salt and pepper.
Step 3
Tip the cooked sprouts and leeks into the sauce along with the parsley and gently mix to combine; season. Spoon into an ovenproof dish (about 30cm x 20cm). Set aside while you prepare the crumble.
Step 4
Combine the 100g cold cubed butter, 100g flour, oats and hazelnuts in a bowl. Rub together with your fingers to make a mostly even crumb, leaving a few bigger clumps for texture. Crumble the blue cheese into the mixture, add the chopped thyme and gently stir.
Step 5
Scatter the crumble over the sprout and leek filling, making sure it’s all covered.
Step 6
Bake in the oven for 15-20 mins, or until the crumble top is crunchy and golden and the filling is bubbling (and smells divine). Remove from the oven and leave to stand for 5-10 mins before serving. Leftovers will keep in the fridge for 2 days, or freeze at the end of step 5 for up to 1 month; defrost fully before cooking.
Shop the ingredients
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On OfferValue
Ocado British Unsalted Butter 250g
250g£1.69
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Value
Ocado Flat Leaf Parsley 30g
30g52p
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OfferNow £2.50, was £2.80LIFE 2w+
Castello Creamy Blue Cheese 150g
150g£2.50
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Other
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Ocado Leeks 500g
500g£1.39
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