Serves: 6, Calories: 589, Time: 1 hr 30 mins

Ingredients:

• 1 tbsp veg oil.  124
• 8 rashers back bacon, cut into bits.  408
• 360g Merchant Gourmet chestnuts (x2 packs).  634
• 500g sprouts, peeled, halved.  250
• 340g Philadelphia light (family tub).  510
• 250ml boiling pasta water
• 275g dry pasta.  960
• 2 tsp garlic purée.  34
• ¼ tsp ground nutmeg (try ½)
• White pepper to taste
• 150g Stilton.  615

Method:

1. Preheat oven to 180°C Fan/Gas Mark 6.
2. In 14x10" Pyrex roaster; Roast seasoned sprouts in oil and nutmeg for 40 mins.
3. Meanwhile, In large saucepan; Cook pasta al dente. Drain. Save 250ml of hot pasta water in jug.
4. In frying pan; Fry bacon bits until golden.
5. In jug; Stir together water, garlic, and Philly.
6. (Chop roasted sprouts in half if not done previously).
7. Transfer everything but Stilton to 14x10" Pyrex dish. Mix.
8. Crumble over Stilton.
9. Bake for 20-25 mins until golden.

Calories = 3534

• 3534 / 6 = 589

Tip: Use frozen sprouts when out of season.

Alternatively: Omit pasta and water, serve with baked chicken breasts/gammon steaks.

Alternatively: Omit pasta, bake with sliced potatoes as a gratin.