VEGGIE GRATIN FOR SORE MOUTHS

ANOTHER common side effect of cancer drugs is mucositis, otherwise known as painful mouth sores, making it almost impossible to enjoy the crispy roast potatoes we all adore.

Crohn’s disease, nutrient deficiencies and chickenpox also cause agonising mouth ulcers.

One option is pureeing food. But as a luxurious alternative, try a gratin, with slices of vegetables gently softened in milk – either oat, for dairydodgers, or cow’s. This take on chef Gizzi Erskine’s classic involves miso – great for awakening taste buds – but soy sauce, thickened with a teaspoon of flour, will have a similar effect.

SERVES 4 Ingredients

⚫ 2 tbsp olive oil

⚫ 4 shallots, sliced thinly (or two onions)

⚫500g parsnips, sliced into thin discs

⚫ 500ml chicken or vegetable stock

⚫ 1 tbsp miso paste

⚫ ½ tsp salt

⚫250ml oat cream (or normal cream)

⚫ Few sprigs of thyme

You can add potatoes to this recipe, or replace the parsnips with them… slice, cook and arrange in the same way.

METHOD

Preheat the oven to 240C/475F/gas mark 9. Heat oil in a pan and gently sweat the shallots for 20 minutes until they are soft.

In a separate pan, add sliced parsnips (don’t bother to peel), miso, salt and stock. Bring to the boil then take off the heat immediately.

Drain the parnsips, reserving the stock. Return the stock to the heat until it turns thick and syrupy. Once the parnsips are cool, take a gratin dish and make a layer of parsnips on the bottom, two or three slices thick. Then layer some onions and some of the rosemary. Repeat until you’ve nothing left but the sauce.

Over a medium heat, add milk to the sauce until dissolved, then pour over the gratin. Bake for 20 minutes until bubbling and golden on top.