INGREDIENTS
3 cups baby steamed brussel sprouts
6 slices of crispy streaky bacon crumbled
1 cup white cheddar
½ cup pecorino
2 tsps paprika
2 tsps fresh chopped garlic
butter for frying
olive oil for frying
4 baby leeks thinly sliced
Himalayan salt to taste
cracked black pepper to taste
1 cup thick cream
METHOD
Sauté the garlic and leeks in a little olive oil and butter until soft. Add the rest of the ingredients excepting for the cheeses, bacon and cream and stir well. Sauté for a few minutes. Add the cream and the cheeses reserving a little cheese for sprinkling on top. Once the cheese has melted and the cream heated through transfer the brussel sprout mixture to a greased oven proof dish. Sprinkle the bacon and remaining cheese on top. Bake on 180° C until the cheese has just melted. Serve with a protein of choice.
