150g/5½ oz raw Brussels sprouts, sliced very thinly on a mandoline
1 small garlic clove, crushed
3–4 sage leaves
350g/12oz cooked penne pasta
75g/2½oz crumbled Stilton
50g/1¾oz unsalted butter
50g/1¾ oz double cream
100g/3½ oz Parmesan cheese (or vegetarian alternative), plus extra for serving
125ml/4fl oz white wine