300 g brussels sprouts, cut into quarters

50 g butter

1 small leek, halved lengthways and finely sliced

50 g plain flour

750 ml semi-skimmed milk

100 ml double cream

1 tbs mustard

100 g blue cheese (or any cheese)

40 g breadcrumbs, dried

25 g cobnuts, Kentish, roughly chopped

Heat the butter in a saucepan and add the leeks, cook over a medium heat for 5 mins or until softened.

Stir in the flour and cook for a minute before removing from the heat and whisk in the milk gradually, return to the heat and stir until you get a smooth thickened sauce.

Add ¾ of the cheese, the sprouts, the cream and the mustard and stir until all combined. Transfer this into an ovenproof dish.

Mix the remaining cheese with the breadcrumbs and the cobnuts and sprinkle all over the gratin, bake at 220C/200C fan/gas 7 for 20-25 mins or until golden brown and bubbling.

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