- 500g Brussels sprouts, any damaged outer leaves removed
The quintessential Christmas dinner veg, Brussels sprouts are thought to have been cultivated in…
- 100g pack pancetta (about 8 slices)
Pancetta is Italian cured pork belly - the equivalent of streaky bacon. It has a deep, strong,…
- 200g brie, rind removed, roughly chopped
- 100g full-fat cream cheese
- 100g gruyère, rind removed, grated
Gruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…
- 2 tbsp grated parmesan
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
- 2 tbsp milk
One of the most widely used ingredients, milk is often referred to as a 'complete' food…
- 2 tsp cornflour
- 2 tbsp wholegrain mustard
- crusty bread, to serve
Heat oven to 200C/180C fan/gas 6. Put the sprouts on a large baking tray, drizzle with oil and season, then roll around the tray to help the seasoning stick. Tear each slice of pancetta in half and wrap each piece around a sprout - you won't have enough to wrap each one. Roast for 20 mins.
Meanwhile, whizz the cheese (only 1 tbsp of the Parmesan), milk and cornflour together in a food processor. Stir through the mustard, then transfer to a shallow baking dish or an ovenproof pan (ours was 15cm across and 3cm deep) and scatter with the remaining Parmesan. Reduce oven to 160C/140C fan/gas 3 after the sprouts have had their initial cooking time. Place the cheese dish on the top shelf of the oven and bake for 15 mins, with the sprouts on the tray below.
Remove the sprouts and turn on the grill. Cook the fondue under the hot grill for 2-3 mins until golden brown. Serve the fondue with skewers for dunking the sprouts and chunks of bread.