Step 1 Pre heat oven to 220’C/200’C fan.

Step 2 Cook the sprouts in salted, boiling water until tender.

Step 3 Drain and refresh in cold water.

Step 4 Fry the bacon in a pan with a little oil until golden.

Step 5 Add the double cream, Dijon mustard and cheese to the pan and remove from the heat.

Step 6 Add the Brussels sprouts and salt to the bacon sauce in the pan and mix well.

Step 7 Transfer to a baking dish and sprinkle over the breadcrumbs and grated Parmesan and freshly ground pepper.

Step 8 This will keep overnight if sealed with cling film and chilled.

Step 9 When ready bake for 15-20 minutes at 220’C/200’C fan until golden and bubbling.