Easy like SUNDAY

A tasty make-ahead menu for leisurely weekends

- ROSE FOOKS. RECIPES

Spinach and kale gratin 

Great as a side or add plant-based sausages to make this a veggie main. 

SERVES 6

PREP 30 mins COOK 20-25 mins

• 250g kale, any woody stems discarded
• 150g heritage kale or chard
• 260g spinach leaves
• 40g butter
• 40g plain flour
• 550ml whole milk
• 1tbsp Dijon mustard
• 50g mature Cheddar, grated
• Whole nutmeg, for grating
• 100g crème fraiche
• 50g Parmesan, grated

1 Blanch both the kales in a large pan 1 drain and refresh under cold running water, then squeeze out the excess water in a clean tea towel and put in a medium baking dish. Put the spinach in a colander and pour hot water over it to wilt. Refresh, squeeze out excess water and add to the dish with the kale.

2 Heat the butter, flour and milk with saucepan over a medium heat, whisking every so often, until the butter has melted and the flour is incorporated. Turn up the heat to medium-high and continue to cook, stirring until the sauce thickens.

3 Stir in the Dijon mustard, Cheddar 3 cheese and a good grating of nutmeg. Once the cheese has melted, stir in the crème fraiche.

4 Pour the cheese sauce over the 4 greens and mix to combine. Scatter over the Parmesan.

5 Heat the oven to 200C Fan/Gas 7. Bake for 20-25 mins until the cheese is golden and bubbling.