Directions

1. Preheat the oven to 190°C.

2. Melt the butter in a medium sized pan with a good fitting lid.

3. Add the shallots and garlic and sauté over a low / medium heat for 3-5 minutes to soften.

4. Add the sprouts and the sprig of herb, combine with the shallots and cover with a lid for 5 minutes.

5. Ensure the heat is on low-medium to prevent the pan from drying out. Add a little water if you needed.

6. Add the soured cream and combine to create a rich sauce and remove from the heat.

7. Season before transferring to an ovenproof dish.

8. Mix the parmesan and milled linseed in a small bowl and sprinkle over the top of the sprouts

9. Bake for 10-15 minutes or until golden.