|Brussel sprouts with chestnuts & bacon||500g|
|Macphie béchamel with butter sauce||280ml|
|French Gruyère-style block||100g|
|Parmesan style vegetarian grated hard cheese||20g|
|Crispy fried onions||20g|
- Defrost the sprouts with chestnuts and bacon and slice sprouts evenly then sauté quickly in a frying pan.
- Place the sprouts into an oven tray and cover with béchamel sauce and grated Gruyère cheese.
- Finish with grated parmesan and crispy onions then bake for 20-30 minutes at 180oc until golden brown.