2. Halve any large sprouts and toss them with the oil and some seasoning in a roasting tin or ovenproof dish. Roast for 20 minutes until the sprouts are tender and turning golden.

3. Meanwhile, put the shallots in a frying pan and gently place over a medium-low heat. Gently fry until crispy. Remove from the pan with a slotted spoon. Add the breadcrumbs and fry until golden and crunchy. Set aside, then clean the pan with paper.

4. Melt the butter in the pan with 2 tbsp of the milk, then stir in the flour and mustard for two minute to make a paste. Gradually whisk in remaining milk until you have a smooth sauce.

5. Cook until you have a thick sauce, then turn off the heat and stir the cheese in until melted. Taste and season with salt and pepper.

6. Tip the sprouts and shallots into an ovenproof dish, then spoon over the sauce and scatter on the breadcrumbs and pine nuts.

7. Bake gratin for 10-15 minutes until bubbling.

8. Serve and enjoy!

About the author

Steve Ott

Steve Ott is editor of Kitchen Garden magazine and started his career as a professional grower, producing everything from cut flowers to vegetables. He has been growing fruit and veg all his life and spends most of his spare time in his garden in the East Midlands. He loves to experiment with crops and varieties he has never grown before and when he isn’t gardening is to be found out in the countryside bird watching and walking his dog Ted.

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