Christmas without sprouts is unthinkable. Win everyone over with this creative bake combining punchy horseradish with pungent sprouts, all topped with a crunchy, nutty, sourdough crumb.
Preheat the oven to 200°C, fan 180°C, gas 6. Put the sprouts in a large roasting tin and drizzle over 2 tablespoons of the oil. Season well and roast for 20-25 minutes, or until just tender.
Chop or tear the sourdough into crumbs, roughly chop the crunchy nuts and pick and chop the rosemary leaves. Mix the sourdough, nuts and rosemary with the remaining oil. Remove the sprouts from the oven and stir through the horseradish sauce for warmth. Scatter over the crumb and bake for 10 minutes, or until crispy and golden.