Place the Brussel sprouts in a baking tray, drizzle with 1 tbsp olive oil. Season well with salt and pepper and bake for 20 minutes. Next, heat 1 tbsp olive oil in a large pan and quickly brown the sliced bacon for 3 minutes. Add in the turkey strips and thyme and fry for 3 minutes. Add in the contents of the stilton soup, pour in the milk and heat up stirring constantly till the soup thickens. Add in the 2/3 of the diced stilton and melt together. Toss in the baked sprouts and the cooked chestnuts, then pour the chicken mixture into a greased baking dish. Sprinkle over the breadcrumbs and toss over the remaining diced stilton. Bake in the oven for 15-20 minutes or until the top is golden and crispy.

Serves 2-4

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