Ingredients

• 50g/1¾oz unsalted butter
• 3–4 sage leaves
• 150g/5½ oz raw Brussels sprouts
• sliced very thinly on a mandoline
• 1 small garlic clove
• crushed
• 125ml/4fl oz white wine
• 50g/1¾ oz double cream
• 100g/3½ oz Parmesan cheese (or vegetarian alternative)
• plus extra for serving
• 75g/2½oz crumbled Stilton
• 350g/12oz cooked penne pasta

Directions

• Put the butter and sage in a pan
• bring to the boil allowing the butter to turn nut brown and the sage to crisp.
• Add the sprouts and fry for a few minutes
• then add the garlic. Pour in the wine and cook until the volume of liquid has reduced by half.
• Pour in the cream and bring to the boil
• stir in the Parmesan cheese and half of the Stilton. Add the cooked pasta
• stir together and add the rest of the Stilton and a sprinkle more Parmesan. Serve.