Beetroot and Spinach Gratin

Who can resist a rich, creamy gratin? This is super simple and a deliciously different way to use in-season beetroot and spinach. It makes a great side dish.

Hands-on time 15min. Cooking time about 1hr. Serves 8

◆ Butter, for greasing

◆ 600ml (1 pint) double cream

◆ 150ml (¼ pint) vegetable stock

◆ 3 garlic cloves, crushed

◆ Generous grating of nutmeg

◆ 100g (3½oz) pecorino, finely grated

◆ 200g bag spinach

◆ 750g (1lb 10½oz) beetroot

1 Grease a large ovenproof baking dish. Preheat the oven to 180°C (160°C fan) mark 4. 2 Heat the cream, stock, garlic, nutmeg and half the pecorino in a saucepan, bring to a simmer and reduce by about one third. Remove from the heat, add the spinach and season with black pepper. 3 Meanwhile, peel and thinly slice the beetroot to about 5mm (¼in) thick. Spread half over the base of the dish and pour over half the cream mixture, then repeat with the remaining beetroot and cream. Bake for 45min, scatter over the remaining cheese and return to the oven for 10-15min until golden and bubbling. PER SERVING 466cals, 7g protein, 45g fat (27g saturates), 8g carbs (8g total sugars), 3g fibre GH TIP You can halve this recipe to feed fewer people, but cook it for the same amount of time. GET AHEAD Allow the cream mixture to cool and assemble the gratin up to 2 days ahead. Store tightly wrapped in the fridge, and bring to room temperature before cooking.