Any blue cheese will melt into the sauce for these sprouts, but I have been using a lot of Stichelton recently, a relatively new, gratifyingly buttery cheese made from unpasteurized milk. A main course with rice or plainly cooked pasta, and a particularly satisfying side dish for boiled ham.

　　

Ingredients

enough for 4 as an accompaniment

　　Brussels sprouts – 1 1/2 pounds (750g)

　　a little butter

　　Stichelton or other blue cheese – 6 1/2 ounces (180g)

　　whole-grain mustard – a tablespoon

　　cream – 1 3/4 cups (400ml)

　　milk – 6 1/2 tablespoons (100ml)

　　finely grated Parmesan – a handful

　　

Step 1

Preheat the oven to 350°F (180°C). Bring a large pot of water to a boil. Remove any tatty leaves from the Brussels sprouts and cut each sprout in half. When the water is boiling furiously, lightly salt it, then lower in the sprouts. Let them come back to a boil, then boil for three minutes. Drain thoroughly and put them in a lightly buttered shallow dish.

　　

Step 2

Crumble the cheese over the sprouts. Put the mustard in a bowl and stir in the cream and milk and a grinding of black pepper. Pour the seasoned cream over the sprouts and cheese, then scatter over the grated Parmesan. Bake until the crust is lightly colored and the cream is bubbling.

　　Tender