Sprout and horseradish gratin

Preheat the oven to 220°C/gas mark 7

Bring a large saucepan of salted water to the boil and add the sprouts. Cook for 3 minutes, or until tender, then drain

Return the saucepan to the heat and add the milk and cream. Heat gently over a low heat, ensuring it doesn’t boil

In a separate saucepan, melt the butter and add a small dash of vegetable oil. Add the shallots and cook, stirring regularly, until they’re starting to soften - 5 minutes or so

Add the garlic and cook for a further minute, taking care to ensure that the garlic doesn’t burn

Add the flour and cook out, stirring, for a few minutes. It’s important to cook out the flour very well at this stage to ensure the sauce doesn’t have an unpleasant taste of raw flour

Begin adding the warm milk and cream mixture to the buttery shallots a ladleful at a time. Whisk each ladle into the mixture to fully incorporate it before adding the next. Continue ladling in the milk and cream until it has all been used up. Continue cooking the sauce, stirring, for a couple of minutes. Season with salt and white pepper

Mix in the horseradish, and add half the Gruyère cheese and half the Stilton. Stir until the cheese has melted into the sauce

Transfer the drained sprouts to a gratin dish and pour over the sauce. Top with the remaining cheese and the panko breadcrumbs

Bake for 20-25 minutes, or until the gratin is golden brown and bubbling