50 g/2 oz butter, plus extra for greasing
675g/1 1⁄2lb Brussels sprouts, trimmed
2tablespoons olive oil 100 g/3 1⁄2oz pancetta, diced
100 g/31⁄2oz Gruyere cheese, freshly grated 1quantity Bechamel Sauce
salt and pepper


1.Preheat the oven to 180°C/350°F/Gas Mark 4. Grease an ovenproof dish with butter. Cook the Brussels sprouts in salted, boiling water for about 10 minutes, then drain, set aside and keep warm.
2.Heat the butter and olive oil in a pan, add the pancetta and cook, stirring occasionally, until lightly browned. Add the Brussels sprouts and 1 tablespoon hot water and cook, stirring occasionally, for about 5 minutes.
3.Stir half the Gruyere into the bechamel sauce and season with salt and pepper. Place the Brussels sprouts in the prepared dish and sprinkle with half the remaining Gruyere.
4.Spoon the bechamel sauce on top and sprinkle with the remaining Gruyere. Bake for about 20 minutes.

Leave a Reply

Your email address will not be published.