Sprout, bacon and mushroom crumble

Method

1. Preheat oven to 200C, then butter a 20cm by 30cm oven dish.

2. Heat a large frying pan until hot and add the butter. Stir in the onion and garlic, and fry for 2-3 minutes until softened. Add the bacon and cook for a further 3 minutes.

3. Add the mushrooms and brussels sprouts, and fry for 2-3 minutes until just softened and golden. Add both the mustards, nutmeg and cumin seeds.

4. Pour in the cream and bring to a boil. Lower the heat and simmer for 2 minutes. Tip in the cheese, season with plenty of salt and black pepper, and pour the mixture into a buttered oven dish.

5. Place the flour and butter into a bowl and rub together to form crumbs. Stir in the oats and seeds, and sprinkle over the sprout mixture and pat down.

6. Bake in a pre-heated oven for 20-25 minutes, until golden and bubbling. Serve straight away.

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Ingredients

25g Butter
0.5 onion, diced
1 garlic clove, finely chopped
200g rashers of streaky bacon, roughly chopped
150g chestnut mushrooms, sliced
330g Brussels sprouts, sliced
300ml double cream
100g mature Cheddar cheese
0.5 tsp English mustard
1 tsp grain mustard
1 pinch Nutmeg
1 tsp Cumin seeds

For the crumble

75g plain flour
50g Butter, diced
50g oats
25g sunflower seeds
25g Sesame seeds

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