Ingredients

  • 500g Brussels sprouts, trimmed and sliced or halved.
  • 150g smoked bacon lardons (or streaky bacon, chopped)
  • 1 large leek, sliced into thin rings
  • 200ml double cream
  • 100g blue cheese (Stilton or Gorgonzola), crumbled.
  • 1 tbsp olive oil or butter
  • Salt and black pepper, to taste
  • Optional: handful of walnuts, lightly toasted, for crunch

Method

Bring a pan of salted water to the boil. Add the Brussels sprouts and cook for 3–4 minutes, until just tender. Drain well and set aside.

Heat olive oil or butter in a large frying pan. Add the bacon lardons and fry until golden and crisp. Stir in the sliced leek.

If the Brussels sprouts are sliced, add them at this stage and cook gently for 5 minutes until softened with the leeks. Otherwise, return the whole sprouts to the pan after the leeks have softened.

Reduce the heat to low. Pour in the cream and stir until warmed through. Add the crumbled blue cheese and stir until it melts into a creamy sauce.

Season generously with black pepper (use salt sparingly, as the bacon and cheese are already salty). Serve immediately.

Pro tip: If freezing, undercook the sprouts slightly so they don’t go too soft when reheated.

Optional bake

  • Transfer mixture to an ovenproof dish.
  • Bake at 180°C (fan 160°C) for 15 minutes until bubbling and lightly golden on top.
  • Scatter with toasted walnuts if using.
  • Enjoy hot, either as a decadent side dish or as a main with crusty bread.

Serving Ideas

  • Pair with roast chicken or beef for a hearty dinner.
  • Serve alongside a crisp green salad to balance the richness.
  • Try spooning it over baked potatoes for a quick comfort meal.

Tips

  • Balance the flavours: Blue cheese is strong, so taste before adding it all. You can start with half and add more if needed.
  • Texture contrast: Keep sprouts slightly firm when boiling so they don’t turn mushy after baking.
  • Sauce thickness: If the cream feels too thin, simmer gently for 2–3 minutes before adding sprouts.
  • Crunch factor: Walnuts, hazelnuts, or breadcrumbs on top add a lovely bite.

Variations

  • Vegetarian: Replace bacon with sautéed mushrooms or smoked paprika for depth.
  • Extra indulgent: Stir in cooked pasta (penne or rigatoni) before baking for a complete meal.
  • Cheese swap: Try goat’s cheese for tang, or cheddar for a milder, family-friendly dish.
  • Greens twist: Add spinach or kale alongside the sprouts for extra colour and nutrients.

Storage & Reheating

Fridge: Store in an airtight container for up to 3 days.

Freezer: Cool completely, then portion into glass freezer-safe containers. Freeze for up to 2 months. Defrost overnight in the fridge before reheating.

Reheat: Oven: Best for keeping texture — cover with foil to prevent drying, then heat at 180°C for 20 minutes. Add a splash of cream or milk when reheating to refresh the sauce.