- 200g Brussels sprouts, halved
The quintessential Christmas dinner veg, Brussels sprouts are throught to have been cultivated…
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 tbsp balsamic vinegar
True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…
- 350g penne pasta
- 2 tbsp butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 garlic clove, crushed
- 3 tbsp plain flour
- 500ml milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 2 tsp wholegrain mustard
- 200g mature cheddar, grated
- green salad leaves, to serve (optional)
Heat oven to 200C/180C fan/gas 6. Toss the sprouts in the oil and vinegar, then tip into a roasting tin. Bake for 10-15 mins, tossing again halfway through.
Meanwhile, cook the pasta until it has a slight bite (around two minutes less than pack instructions), then drain and set aside.
Heat the butter in a pan. Add the garlic and our and cook for 1-2 mins. Gradually add the milk until the mixture is smooth, then simmer for 5 mins until thick.
Remove from the heat and add the mustard and most of the cheese, reserving one handful for the topping. Season well and stir. Add the pasta, then tip the mixture into a large baking dish. Top with the roasted sprouts and reserved cheese and bake for 20 mins until the cheese topping is golden and bubbling. Serve with a green salad, if you like.