Muddy Stilettos


<p>Forget everything you think you know about Brussels sprouts. This indulgent Creamy Brussels Sprouts &amp; Chorizo Gratin from <em>The Get-Ahead Christmas Cook</em> by Jane Lovett will turn even the most skeptical sprout-hater into a fan. With a savory mix of chorizo, anchovies, and a bubbling layer of Taleggio cheese, this dish is packed with creamy, umami goodness. Perfect as a side for a cosy winter roast or a way to jazz up post-Christmas turkey.</p>



<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1485" height="2560" src="https://dev.muddystilettos.co.uk/wp-content/uploads/2024/11/p154-sprout-gratin_PUB-scaled.jpg" alt="Creamy Chorizo Gratin Get-Ahead Xmas Cook Jane Lovett" class="wp-image-100002" srcset="https://dev.muddystilettos.co.uk/wp-content/uploads/2024/11/p154-sprout-gratin_PUB-scaled.jpg 1485w, https://dev.muddystilettos.co.uk/wp-content/uploads/2024/11/p154-sprout-gratin_PUB-348x600.jpg 348w, https://dev.muddystilettos.co.uk/wp-content/uploads/2024/11/p154-sprout-gratin_PUB-580x1000.jpg 580w, https://dev.muddystilettos.co.uk/wp-content/uploads/2024/11/p154-sprout-gratin_PUB-891x1536.jpg 891w, https://dev.muddystilettos.co.uk/wp-content/uploads/2024/11/p154-sprout-gratin_PUB-1188x2048.jpg 1188w" sizes="(max-width: 1485px) 100vw, 1485px" /></figure>



<h2 class="wp-block-heading" id="h-ingredients">INGREDIENTS</h2>



<h4 class="wp-block-heading" id="h-serves-6-8">SERVES 6–8</h4>



<ul>
<li>500g Brussels sprouts,</li>



<li>any brown bits discarded salt and freshly ground black pepper</li>



<li>small glug of olive oil</li>



<li>1 onion, finely chopped</li>



<li>8cm piece of chorizo (smoked or hot), peeled and cut into roughly 1cm dice</li>



<li>3 anchovy fillets, drained and snipped into small pieces</li>



<li>300ml double cream 1 heaped teaspoon</li>



<li>English mustard</li>



<li>75g Taleggio cheese, thinly sliced, including the rind (or other soft-rind creamy cheese</li>
</ul>



<h2 class="wp-block-heading" id="h-method">METHOD</h2>



<ol>
<li>Preheat the oven to 220°C/200°C fan/gas 7 and boil a kettle of water.</li>



<li>Shred the sprouts using the slicer blade of a food-processor. Put into a saucepan with plenty of salt and barely cover with boiling water from the kettle. Bring to the boil and simmer for 1 min. Drain and cool under cold running water. Squeeze out all the excess moisture with your hands and put the sprouts into a large mixing bowl.</li>



<li>Heat the olive oil in a frying pan and cook the onion on a gentle heat until soft, about 10 mins. Add to the sprouts.</li>



<li>Fry the chorizo in the same (dry) frying pan with the anchovies (these will dissolve) on a medium heat for a few minutes, until beginning to crisp up. Set aside.</li>



<li>In a small (preferably non-stick) saucepan, bring the cream, mustard and some seasoning to the boil on a low heat, stirring, then pour over the sprouts and mix everything together well. Check the seasoning.</li>



<li>Spread the sprouts out in a shallow, ovenproof dish and scatter the chorizo plus any oily juices and sticky bits from the pan over the top. Arrange the cheese slices over the top, tearing up the slices as you go.</li>



<li>Bake at the top of the oven for 20–25 minutes or until hot throughout and the cheese is melted and bubbling. Leave to rest for 5 minutes or so before serving.</li>
</ol>



<h2 class="wp-block-heading" id="h-get-ahead">GET AHEAD</h2>



<h2 class="wp-block-heading has-medium-font-size" id="h-complete-to-end-of-step-6-up-to-two-days-in-advance" style="font-style:normal;font-weight:400">Complete to end of step 6 up to two days in advance.</h2>



<h2 class="wp-block-heading has-medium-font-size" id="h-cool-cover-and-chill-bring-back-to-room-temp-before-baking-as-opposite" style="font-style:normal;font-weight:400">Cool, cover and chill. Bring back to room temp before baking as opposite.</h2>



<h2 class="wp-block-heading has-medium-font-size" id="h-the-sprouts-can-be-shredded-up-to-three-days-in-advance-store-in-a-food-bag-or-covered-bowl-in-fridge" style="font-style:normal;font-weight:400">The sprouts can be shredded up to three days in advance. Store in a food bag or covered bowl in fridge.</h2>



<h2 class="wp-block-heading" id="h-to-serve">TO SERVE</h2>



<p>Very good with roasts, thanks to its creaminess and savoury taste, it also cheers up cold turkey and other cold meats. Being rich, I would say it’s not really one for the Christmas Day feast though. Gratins are handy when the cooking load is heavy, as they can be made in advance and finished off when required.</p>



<h2 class="wp-block-heading" id="h-hints-amp-tips">HINTS &amp; TIPS</h2>



<ul>
<li>Swap chorizo for fried croûtons of stale bread, or some snipped streaky bacon.</li>



<li>For vegetarians, omit anchovies, swap chorizo for fried croûtons, and use a creamy vegetarian cheese.</li>
</ul>



<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="497" height="633" src="https://dev.muddystilettos.co.uk/wp-content/uploads/2024/11/jane-lovett-1-1.png" alt="The Get-Ahead Xmas Cook by Jane Lovett" class="wp-image-100003" srcset="https://dev.muddystilettos.co.uk/wp-content/uploads/2024/11/jane-lovett-1-1.png 497w, https://dev.muddystilettos.co.uk/wp-content/uploads/2024/11/jane-lovett-1-1-471x600.png 471w" sizes="(max-width: 497px) 100vw, 497px" /><figcaption class="wp-element-caption"><a href="https://www.hachette.co.uk/titles/jane-lovett/the-get-ahead-christmas-cook/9781472298386/"><em><strong>The Get-Ahead Christmas Cook by Jane Lovett published by Headline Home, £28</strong></em></a></figcaption></figure>


Recipe: Creamy chorizo & Brussels sprouts gratin

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