Ingredients

Serves 2

• Large knob of butter
• About 250g cooked Brussels sprouts (but not over-cooked!)
• Up to 100g cooked ham and/or bacon and/or chipolatas and/or stuffing
• Up to 100g cooked chestnuts, roughly crumbled
• Splash of chicken or veg stock, white wine or water (about 50ml)
• 2–3 tablespoons crème fraîche or cream
• About 30g well-flavoured hard cheese (or cheeses – including blue cheese), grated
• About 30g fairly coarse breadcrumbs
• Salt and freshly ground black pepper
• Thyme leaves, to finish (optional)

Method

1. Preheat the oven to 180ºC/Fan 160ºC/Gas 4. Use some of the butter to grease a gratin dish.
   
   
2. Roughly chop or slice the cooked Brussels sprouts. Cut the meat and stuffing, if using, into bite-sized pieces.
   
   
3. In a large bowl, combine the sprouts, meat and stuffing, if using, and the chestnuts. Season with a little salt and pepper. Add the stock, wine or water, and the cream or crème fraîche and stir through.
   
   
4. Transfer the mixture to the prepared dish and spread evenly.
   
   
5. Combine the cheese and breadcrumbs and sprinkle over the surface. Cut the remaining butter into slivers and dot over the topping.
   
   
6. Bake for 15 minutes, or until the gratin is hot right through. If the cheesy topping is not golden brown, finish off under a hot grill.
   
   
7. Serve scattered with some thyme leaves, if you like, and grind over some pepper.

Tips and swaps

Add extra veg

Other leftover veg, such as chopped roast parsnips or carrots.

Saucier option

If you have a batch of white or cheese sauce in the freezer, use it in place of the stock/cream to add richness.