Kale, leek, mushroom and ricotta strata

1 HOUR 30 MINUTES + COOLING | SERVES 8-10 | EASY | V

A strata is a savoury bread and butter pudding. This one was inspired by Claire Ptak’s version at Violet Bakery in London – a brilliant vegetarian main course.

stale white sourdough 900g butter for spreading green salad to serve FILLING butter 25g, plus extra for the tin extra-virgin olive oil 3-4 tbsp leeks 3 large (white parts only), sliced 2cm thick marjoram or rosemary chopped to make 2 tbsp kale 500g, such as cavolo nero, curly or red russian, roughly chopped pul biber (aleppo pepper) Ω tsp flat mushrooms 250g, thinly sliced gruyère (or veggie alternative) 110g, grated parmesan (or veggie alternative) 25g, grated ricotta 100g SAVOURY CUSTARD eggs 8 double cream 5 tbsp whole milk 370ml fresh nutmeg a grating

• For the filling, heat the butter and 2 tbsp of the olive oil in a frying pan, and when it foams, add the leeks and some seasoning. Add the herbs, cover and fry for 8-10 minutes or until soft but not coloured.

• Cook the kale in boiling salted water for 5-6 minutes or until tender. Cook in batches if necessary. Drain really well. Add to the leeks along with some seasoning and the pul biber.

• Fry the mushrooms in the remaining olive oil in a hot frying pan, in batches, seasoning as you go. Add to the leek and kale mixture.

• Whisk the ingredients together for the savoury custard. Add Ω teaspoon of salt, lots of freshly ground pepper and a generous grating of nutmeg.

• Butter a 20cm x 30cm roasting tin or lasagne dish. Slice the bread thinly and cut off and discard the crusts. Butter lightly. Arrange a layer of bread on the base of the buttered roasting tin. Spread Ω of the kale mixture evenly over the bread followed by Ω the gruyère, parmesan and ricotta. Top with another layer of bread, the remaining kale mixture, and the remaining cheese and ricotta, saving a little parmesan to sprinkle over the top. Top with a layer of bread, buttered-side up.

• Pour the custard over the strata. Cover and chill for at least an hour for the bread to absorb the custard, or overnight, if possible.

• Heat the oven to 180C/fan 160C/gas 4. Sprinkle the remaining parmesan over the top. Bake for 50 minutes-1 hour or until the top is golden and the custard has just set.

Leave to sit for 5-10 minutes before cutting into portions. Serve warm with a green salad.

PER SERVING 578 KCALS | FAT 28.1G SATURATES 14G | CARBS 54.6G | SUGARS 6.7G FIBRE 5G | PROTEIN 24.2G | SALT 2.2G