Brussels sprouts with hot blue cheese sauce & cranberry sprinkles

Turn Brussels sprout haters into lovers with these delicious bites, accompanied with a mouth-watering cheese sauce showcasing one of our Love Local products.

SERVES: 10  PREP TIME: 15 MINS   COOK TIME: 25 MINS

Ingredients...

• 20 Brussels sprouts

• 200g light or full-fat cream cheese

• 1 garlic clove, crushed

• 2 tbsp milk

• 50g mayonnaise

• 1 tsp Worcestershire sauce

• 150g Lymn Bank Farm Skegness Blue cheese, crumbled

• 2 spring onions, thinly sliced

• 10 cocktail skewers

• 2 tsp olive oil

• 15g dried cranberries, finely chopped

1 Preheat the oven to 180ºC/fan 160ºC/Gas 4. Parboil the sprouts for 2 minutes or until just tender. Drain well then refresh in cold water until cool.

2 Put the cream cheese, garlic, milk, mayonnaise, Worcestershire sauce and 125g blue cheese in a food processor and pulse until smooth. Season with black pepper and stir in the spring onions.

3 Spoon the mixture into a small ovenproof dish, crumble the remaining cheese over and bake for 10 minutes.

4 Thread two sprouts on each skewer, place on a baking sheet and brush with the oil. Add the sprouts to the oven and cook the sauce and sprouts for a further 10 minutes or until the sprouts are crisping and the sauce is golden and bubbling.

4 Stand the sauce on a serving platter and arrange the skewers around the edge. Scatter with the chopped cranberries and serve.