Easy, looks gorgeous, the ONLY way to have sprouts!
grated mature cheddar
sage & onion stuffing mix
Trim & halve the sprouts, and boil or steam for 5 mins until just tender.
Fry or dry-fry the bacon lardons until red/brown and crispy on the edges.
Melt together the cheeses with a good blob of creme fraiche to make a fairly thick sauce.
Drain the sprouts and pile onto a serving plate. Pour over the cheese sauce leaving a "border" of sprouts uncovered. Scatter the lardons over the cheese sauce, and then sprinkle over all lightly with a little stuffing mix.