Brussels sprouts gratin


Serves six and ready in 60 minutes 

  • 30ml U:Me Vegetable & Olive Oil Blend
  • 900g Brussels sprouts, trimmed 
  • 150g smoked streaky bacon around 10 rashers
  • 150g pre-cooked chestnuts, roughly chopped
  • 400ml double cream
  • 1 heaped tbsp of cranberry sauce
  • The juice of half a lemon
  • 50g dried cranberries
  • 50g panko breadcrumbs
  • 50g parmesan cheese, grated
  • Salt and freshly ground black pepper

Allergens: gluten, dairy


Preheat the oven to 200c/180c Fan.

Peel and halve the sprouts. Cook them in plenty of salted boiling water for 3-4 minutes, until vibrant green and almost cooked. Drain thoroughly.
Pour the U:Me Vegetable & Olive Oil blend into a large frying pan on a medium heat. Add the bacon and fry until beginning to crisp up.

Add the chopped chestnuts and fry for another 3-4 minutes, until lightly browned.

Then add the sprouts and fry for a further 2-3 minutes, stirring constantly until they take on some colour.

Pour the cream over the sprouts and bacon mix and add the cranberry sauce. Bring the mixture to the boil and simmer for around 4-5 minutes, until you have a rich sauce.

Season to taste with salt, freshly ground black pepper, and lemon juice and spoon into an ovenproof gratin dish.
Mix the cranberries, breadcrumbs, and parmesan together and sprinkle evenly over the top of the sprout mixture.

Place into the oven and bake for 20 minutes, until the top is golden-brown and the cream sauce is bubbling underneath. Allow to cool slightly before serving.