Creamy swede gratin

The humble swede is often overlooked, so we’ve given it a starring role. SERVES 8 PREP 15min COOK about 1hr 10min

• 1 large swede, about 1kg (2lb 3½oz) peeled and cut into 1.5cm (⅔in) chunks

• 3 large leeks, trimmed and sliced into 2.5cm (1in) rounds

• 2tbsp vegetable oil

• 100g (3½oz) butter

• 50g (2oz) plain flour

• 200ml (⅓ pint) milk

• 300ml (½ pint) hot vegetable or chicken stock

• 4tbsp truffle oil, plus extra to drizzle (optional)

• 3tbsp fresh thyme leaves, chopped, plus extra sprigs to garnish (optional)

• 150g (5oz) reblochon cheese, sliced

• 25g (1oz) panko breadcrumbs

• 2tbsp olive oil (optional)

1 Put the swede into a large pan, cover with cold water and add a pinch of salt. Bring to boil, and simmer for 25min until tender. Drain and leave to steam dry. Meanwhile, in a frying pan, fry leeks in oil and 50g (2oz) of the butter for 15min until tender and lightly golden. Set aside.

2 Melt remaining butter in a large pan, add flour and cook, stirring, for 1min. Remove from heat and gradually add milk, followed by stock. Return to heat; cook, stirring, until thickened and smooth. Take sauce off heat, stir in half the truffle oil, if using, and thyme. Season. Preheat oven to 200°C (180°C fan) mark 6.

3 Spread veg out in a shallow baking dish, pour sauce over and lay reblochon slices on top. Mix breadcrumbs with remaining truffle oil (or use olive oil) and seasoning; sprinkle over gratin. Garnish with thyme leaves, if you like.

4 Bake for 30-35min until golden

(cover with foil if it browns too quickly). Drizzle with truffle oil, if you like, to serve.

GET AHEAD Complete recipe to end of step 3. Cool. Cover with clingfilm and keep in the fridge for up to 2 days. Allow to come to room temperature before completing recipe. PER SERVING: CALS 336; FAT 26G; SAT FAT 11G; CARBS 16G