Brussels sprout crumbles

Makes 6

(NOEL MURPHY)

Try these in small ramekins or in a large earthenware dish to spoon out. A tasty alternative to cauliflower cheese that makes the most of the sprout season.

For the mustard sauce
3 tbsp unsalted butter
3 tbsp plain flour
400ml/14fl oz semi-skimmed milk
1 tbsp Pommery (or grain) mustard
1/2 tsp table salt
25g/1oz grated cheddar cheese

For the sprouts

2 tbsp unsalted butter
400g/13oz Brussels sprouts, trimmed and halved
1/4 tsp table salt

For the crumble

100g/31/2oz brown breadcrumbs
25g/1oz Parmesan cheese, grated
25g/1oz cheddar cheese, grated
1/4 tsp table salt
1/4 tsp coarsely ground black pepper
1/4 bunch thyme, leaves picked

Preheat oven to 190C/375F/Gas5. Begin by making the mustard sauce. Melt the butter in a saucepan, add the flour and mix well. Slowly whisk in the milk and keep over a low heat. Whisk in the mustard, salt and cheese and cook gently until thick. Set aside.

For the sprouts, heat the butter in a frying pan and add the sprouts and seasoning. Cook over a moderate heat until lightly browned and cooked through. This will take about eight to 10 minutes. Add to the mustard sauce and mix gently. Divide into six small ramekins.

For the crumble, combine all the ingredients together and sprinkle evenly over the sprouts in the ramekins.

Now bake the crumbles for around 10 minutes until the sauce is bubbling and the crumble is golden. Serve.