INGREDIENTS(Serves 4 )
This is a really indulgent recipe, perfect for Christmas Day and warming suppers on cold wintry evenings. It’s also a really great dish for entertaining because you can prepare it completely in advance, simply by popping it in the oven to finish when your guests arrive.
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METHODDIFFICULTY: Easy 45 MINS
Preheat the oven to 220ºC.
Slice the bacon into thin strips and fry in a small pan until crisp and golden. Tip out onto kitchen paper and keep to one side.
Melt the butter in a frying pan or small saucepan and once foaming, tip in the shredded Brussels sprouts (we find that using a mandolin is the most effective way to finely spread the sprouts, however a good knife will work too). Cook over a moderate heat for 2 minutes, stirring frequently, before adding the garlic, parsley and some salt and pepper. Turn the heat down slightly and continue to cook for 8-10 minutes until the sprouts have wilted and softened.
Pour in the double cream and turn the heat up until the cream starts to bubble. Cook for 2-3 minutes until the cream has reduced and thickened. Stir the crispy bacon through the mixture, add a little lemon juice to taste and then tip into a small gratin dish.
Top with the grated parmesan and bake at the top of the oven for 10 minutes or until the top of the gratin is golden.
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