Personally, I prefer puréed to whole Brussels sprouts. This useful light lunch or supper dish goes extremely well with cold turkey and ham and is ideal for using up leftover sprouts.
Crumble the Stilton into a bowl, add the breadcrumbs and cayenne pepper and mix together. Spoon the mixture on top of the sprout purée and spread level. Put on a high shelf in the oven for 25-35 minutes, until the crust is well browned.
© 1997 Josceline Dimbleby. All rights reserved.