Ingredients
2 cloves of garlic
1kg Brussels sprouts
olive oil
½-1 teaspoon dried red chilli flakes
100g garlic bread
450ml semi-skimmed milk
100g baby spinach
100g Cheddar cheese
1 tablespoon plain flour
Method
- Preheat the oven to 200°C/400°F/gas 6. Peel and finely slice the garlic. Trim the Brussels and arrange in a single layer in a large non-stick roasting tray, scatter over the sliced garlic, drizzle with 1 tablespoon of olive oil, then sprinkle with the chilli flakes and a pinch of sea salt and black pepper. Roast in the oven for 20 minutes or until golden.
- Meanwhile, tear the garlic bread into a food processor, blitz into crumbs and put aside. Pour the milk into the processor (there’s no need to clean it beforehand), add the spinach and crumble in the Cheddar (now’s the time to add in Christmas cheeseboard cheeses, if you want something really special), then tip in the flour and blitz until smooth.
- Pour the sauce over the roasted Brussels. Give the tray a shake, then sprinkle over the garlic breadcrumbs and transfer to the oven for 15 minutes, or until beautifully golden and bubbling.
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