Preheat oven to 200° C.
Chop any tough bottoms off the sprouts. Cut each sprout in half and then half again. Half, peel and thinly slice shallot. Roughly chop hazelnuts.

Make the gratin by heating a drizzle of oil in a large frying pan on medium heat. Once hot, add the bacon bits and fry until golden. 4-5 minutes. Reduce the heat, then stir in the shallots, Brussel sprouts and hazelnuts. Add a pinch of salt and cook until the shallots are short and the sprouts are tender, 4-5 minutes.

In a medium bowl mix the grated cheese and breadcrumbs. Add olive oil and mix until all the crumbs are coated in the oil.

Once the shallots and sprouts have softened add the cream, chicken stock and water for the sauce to the pan and stir together. Bring to a boil. Once all mixed together transfer the creamy sprouts into an ovenproof dish and sprinkle the cheese breadcrumbs on top.

Pop into the oven, 200° C, and bake until golden brown, 10-15 minutes. Serve hot.