Sprout, bacon and mushroom crumble

James Martin's sprout crumble is a warming winter dish with mushrooms, bacon, cream and cheese topped with an oat and seed crumble
By James Martin
Sprout, bacon and mushroom crumble
  • Rating:
  • Serves: 4
  • Cook Time: 40 minutes
  • Prep Time: 15 minutes
  • Effort: easy



  • 25 g butter
  • ½ onions, diced
  • 1 garlic clove, finely chopped
  • 200 g rashers of streaky bacon, roughly chopped
  • 150 g chestnut mushrooms, sliced
  • 330 g brussels sprouts, sliced
  • 300 ml double cream
  • 100 g mature cheddar cheese
  • ½ tsp English mustard
  • 1 tsp grain mustard
  • 1 pinches nutmeg
  • 1 tsp cumin seeds

For the crumble

  • 75 g plain flour
  • 50 g butter, diced
  • 50 g oats
  • 25 g sunflower seeds
  • 25 g sesame seeds


1. Preheat oven to 200C/180C fan/gas 6 and butter a 20x30cm ovenproof dish.

2. Heat a large frying pan until hot and add the butter. Stir in the onion and garlic and fry for 2-3 minutes until softened. Add the bacon and cook for a further 3 minutes.

3. Add the mushrooms and brussels sprouts then fry for 2-3 minutes until just softened and golden. Add both the mustards, nutmeg and cumin seeds.

4. Pour in the cream and bring to a boil. Lower the heat and simmer for 2 minutes. Tip in the cheese, season with plenty of salt and black pepper and pour the mixture into the buttered dish.

5. Place the flour and butter into a bowl and rub together to form crumbs. Stir in the oats and seeds, and sprinkle over the sprout mixture and pat down.

6. Bake in the oven for 20-25 minutes or until golden and bubbling. Serve straight away.

Love comfort food? Find lots more on our winter recipes page.

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