• 500g sprouts
  • 300ml double cream
  • 50g walnuts
  • 200g bacon
  • 100g parmesan cheese 1 onion
  • 2 garlic cloves
  • 20g breadcrumbs


  • Preheat oven to 180c
  • Boil some water in a large heavy-based saucepan with a pinch of salt, add the sprouts and boil for two minutes.
  • Drain the sprouts and run under a cold tap and leave to cool.
  • Fry the bacon until golden brown on medium heat in a large deep saucepan. Meanwhile, finely dice the onion and garlic and add to the pan, cook until the onions are soft but without colour.
  • Add the sprouts and the cream and then grate 3⁄4 of the parmesan into the pan, stirring continuously.
  • Reduce the sauce until it thickens, season with salt and pepper.
  • Pour the sprouts into an ovenproof dish, cover with crushed walnuts, breadcrumbs, and the rest of the cheese.
  • Bake for 20 minutes until golden brown.

6g carbs    |    42g fat   |   22g protein