Mashed Brussels with Parmesan and Cream

Preheat the oven to 325 degrees F.

Remove any tatty leaves from the sprouts.

Cook the sprouts in rapidly boiling unsalted water for four minutes. Drain, then put them in a good processor, along with some salt and pepper.

Process briefly, till no more than coarsely chipped, then season with a very small pinch of nutmeg.

Stir in the cream and most of the cheese.

Scoop into a baking dish.

Scatter with the reserved Parmesan and bake for twenty-five minutes or so, until golden.