600g Coop Brussels sprouts
40g Coop unsalted butter
50g Coop plain flour
500ml Coop semi-skimmed milk
100ml Coop double cream
2 tsp wholegrain mustard
60g Coop British mild white Cheddar, finely grated
2 thyme sprigs, leaves stripped
Preheat the oven to 180°C/fan 160°C/Gas 4
Bring a large pan of water to the boil and cook the sprouts for 2 mins.
Drain and transfer to a bowl of ice cold water.
How to make the sauce:
Melt the butter in a pan over a medium heat, stir in the flour and cook for 1 minute.
Take off the heat and gradually whisk in the milk. Return to the heat and bring to the boil, whisking until thickened
Stir in the double cream, mustard and 40g of the grated cheese.
Drain the sprouts and pat dry.
Tip into an ovenproof dish and pour over the sauce.
Sprinkle over the thyme leaves and the remaining cheese, then bake for 35-40 mins, until golden brown.
Leave to settle for 5 mins before serving.