Ingredients

600g Coop Brussels sprouts 40g Coop unsalted butter 50g Coop plain flour 500ml Coop semi-skimmed milk 100ml Coop double cream 2 tsp wholegrain mustard 60g Coop British mild white Cheddar, finely grated 2 thyme sprigs, leaves stripped;

Method

Preheat the oven to 180°C/fan 160°C/Gas 4 Bring a large pan of water to the boil and cook the sprouts for 2 mins. Drain and transfer to a bowl of ice cold water. How to make the sauce: Melt the butter in a pan over a medium heat, stir in the flour and cook for 1 minute. Take off the heat and gradually whisk in the milk. Return to the heat and bring to the boil, whisking until thickened Stir in the double cream, mustard and 40g of the grated cheese. Drain the sprouts and pat dry. Tip into an ovenproof dish and pour over the sauce. Sprinkle over the thyme leaves and the remaining cheese, then bake for 35-40 mins, until golden brown. Leave to settle for 5 mins before serving.