Pack of Brussel sprouts
4 tbsp Butter
2 small shallots, finely chopped
160ml double cream
100g Eden Sunset, grated
Preheat the oven to 180’c
Fry the pancetta in a large frying pan over a medium to high heat until golden brown.
Whilst the pancetta is cooking, halve the Brussel Sprouts.
Once the pancetta is cooked remove from the pan onto a plate lined with kitchen paper.
Melt the butter into the frying pan and add in the Brussel sprouts and shallots for around mins, until golden.
Once done, place the Brussel sprout mix into a baking dish.
Pour over the cream, top with the grated Eden Sunset and pancetta.
Bake in the oven for approx. 15 minutes or until browned and bubbling.