Method
1. Cook the Brussels sprouts:Bring a large pot of salted water to a boil. Add Brussels sprouts and cook for 5-7 minutes until just tender. Drain and set aside.
2. Prepare cheese sauce:
In a pan, heat olive oil or butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Reduce heat to low and stir in double cream. Warm gently, then add grated cheddar cheese, stirring until melted and smooth. Season with salt and pepper.
3. Combine:
Add the cooked Brussels sprouts to the cheese sauce, stirring to coat evenly. Gently fold in the finely chopped Opies Pickled Walnuts.
4. Serve:
Transfer to a serving dish and enjoy warm as a rich, tangy side.
Ingredients
• 500g Brussels sprouts, trimmed and halved
• 150ml double cream or crème fraîche
• 100g mature cheddar cheese, grated
• 4 Opies Pickled Walnuts, finely chopped
• 1 garlic clove, minced
• 1 tbsp olive oil or butter
• Salt and freshly ground black pepper
