• 100 g bacon lardons
  • 1 tbsp rapeseed oil
  • 1 onion, finely chopped
  • 20 g unsalted butter
  • 30 g plain flour
  • 500 ml semi-skimmed milk
  • 60 g mature Cheddar, grated
  • 1 whole nutmeg, to grate
  • 0.25 tsp English mustard
  • 1 head cauliflower (approx 650g), cut into florets
  • 250 g Brussels sprouts, halved


  1. 1

    Cook the bacon lardons in a non-stick pan over a medium heat for 5-10 minutes, until crisp and golden. Remove from the pan and set aside.

  2. 2

    Add the oil to the pan and cook the onion for 5-10 minutes until soft, then add the butter and let it melt before stirring through the flour. Cook for 2 minutes, before stirring in the milk, a little at a time. Bring to a simmer and cook for 2 minutes before adding half the cheese, the nutmeg and mustard. Season to taste with freshly ground black pepper.

  3. 3

    Preheat the oven to 200°C, 180°C fan, gas 6. Meanwhile, bring a pan of water to the boil and cook the cauliflower for 5 minutes, adding in the Brussels sprouts for the last 3 minutes until just tender. Drain and place into the bottom of a 1.5 litre baking dish with the bacon lardons. Pour over the cheese sauce and top with the remaining cheese.

  4. 4

    Cook in the oven for 15 minutes, until golden on top and bubbling.

Nutritional Details

Each serving provides
  • Energy 1394kj 333kcal 17%
  • Fat 19.5g 28%
  • Saturates 9.0g 45%
  • Sugars 10.4g 12%
  • Salt 1.5g 25%

% of the Reference Intakes

Typical values per 100g: Energy 444kj/106kcal

Each serving provides

17.2g carbohydrate 4.9g fibre 19.8g protein

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