Cheesy sprout fondue

Contains pork – recipe is for non-Muslims only
This versatile recipe can be altered to transform your leftover cheese into a help-yourself starter – perfect served with crusty bread

  • Prep:15 mins
    Cook:35 mins
  • Easy

Nutrition per serving

  • kcal 291
  • fat 23g
  • saturates 13g
  • carbs 4g
  • sugars 2g
  • fibre 3g
  • protein 15g
  • salt 1.2g


  • 500g Brussels sprouts, any damaged outer leaves removed
  • 100g pack pancetta (about 8 slices)
  • 200g brie, rind removed, roughly chopped
  • 100g full-fat cream cheese
  • 100g Gruyère, rind removed, grated
  • 2 tbsp grated Parmesan
  • 2 tbsp milk
  • 2 tsp cornflour
  • 2 tbsp wholegrain mustard
  • crusty bread, to serve


  1. Heat oven to 200C/180C fan/gas 6. Put the sprouts on a large baking tray, drizzle with oil and season, then roll around the tray to help the seasoning stick. Tear each slice of pancetta in half and wrap each piece around a sprout - you won't have enough to wrap each one. Roast for 20 mins.

  2. Meanwhile, whizz the cheese (only 1 tbsp of the Parmesan), milk and cornflour together in a food processor. Stir through the mustard, then transfer to a shallow baking dish or an ovenproof pan (ours was 15cm across and 3cm deep) and scatter with the remaining Parmesan. Reduce oven to 160C/140C fan/gas 3 after the sprouts have had their initial cooking time. Place the cheese dish on the top shelf of the oven and bake for 15 mins, with the sprouts on the tray below.

  3. Remove the sprouts and turn on the grill. Cook the fondue under the hot grill for 2-3 mins until golden brown. Serve the fondue with skewers for dunking the sprouts and chunks of bread.

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