BEETROOT & SPINACH GRATIN

Preparation 15 minutes Cooking 1 hour 10 minutes

This side dish is a deliciously different way to use in-season beetroot and spinach.

BUTTER, FOR GREASING 600ML DOUBLE CREAM 150ML VEGETABLE STOCK 3 GARLIC CLOVES, CRUSHED GENEROUS GRATING OF NUTMEG 100G PECORINO, FINELY GRATED 200G BAG SPINACH 750G BEETROOT

1 Grease a large ovenproof baking dish. Preheat the oven to 180°C (160°C fan oven) gas mark 4.

2 Heat the double cream, vegetable stock, crushed garlic, grated nutmeg and half the grated pecorino in a saucepan, bring to a simmer and reduce by about one third. Remove from the heat, add the spinach and season with freshly ground black pepper.

3 Meanwhile, peel and thinly slice the beetroot to around 5mm 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 45 minutes, scatter over the remaining cheese and return to the oven for 10-15 minutes until golden and bubbling.