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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.



  • 20 Brussels sprouts
  • 200g light or full-fat cream cheese
  • 1 garlic clove, crushed
  • 2 tbsp milk
  • 50g mayonnaise
  • 1 tsp Worcestershire sauce
  • 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.