Brussels gratin

Name: Brussels gratin
Total time: 40 min
Yield: 8
Ingredients: 2 cloves of garlic; 1 kg Brussels sprouts; olive oil; ½-1 teaspoon dried red chilli flakes; 100 g garlic bread; 450 ml semi-skimmed milk; 100 g baby spinach; 100 g Cheddar cheese; 1 tablespoon plain flour

Cheat's garlicky breadcrumbs & Cheddar

Vegetarianv

Serves 8

Cooks In40 minutes

DifficultyNot too tricky

Christmas

Nutrition per serving

Calories 162 8%
Fat 10.4g 15%
Saturates 4.9g 25%
Sugars 6g 7%
Salt 0.8g 13%
Protein 11.1g 22%
Carbs 22.1g 9%
Fibre 5.1g -

Of an adult's reference intake

Jamie's Easy Christmas

By Jamie Oliver

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Ingredients

2 cloves of garlic
1 kg Brussels sprouts
olive oil
½-1 teaspoon dried red chilli flakes
100 g garlic bread
450 ml semi-skimmed milk
100 g baby spinach
100 g Cheddar cheese
1 tablespoon plain flour

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Jamie's Easy Christmas

By Jamie Oliver

Tap For Ingredients

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.