Layered gratin of greens

This lovely vegan dish is a delicious layering of creamy greens, cabbage and spuds, with a crispy nutty topping.

SERVES 4

⏺100g cashew nuts

⏺A little olive or rapeseed oil

⏺350ml hot vegetable stock

⏺1 tsp English mustard

⏺2 tbsp vegetable oil or butter

⏺1 large onion, halved and sliced

⏺1 large leek (about 300g), trimmed and cut into 5mm rounds

⏺3 garlic cloves, finely grated

⏺250g spinach, coarse stalks removed, roughly shredded

⏺1 Savoy or January King cabbage 600g floury potatoes, such as Desiree or Maris Piper, scrubbed

Sea salt and black pepper

FOR THE TOPPING

⏺30g buckwheat groats

⏺30g walnuts or hazelnuts, roughly bashed

⏺1 tbsp olive or rapeseed oil

⏺A few sprigs of rosemary, leaves picked, or 10 sage leaves, chopped

SOAK the cashew nuts in cold water for 3 hours. Lightly oil a shallow oven dish (at least 1.5 litre capacity). Drain the soaked cashews, put them into a blender with the hot stock and mustard and blitz to a smooth, creamy liquid. Season with salt and pepper to taste. Heat the oil or butter in a large frying pan over a medium-low heat and add the onion and leek with a pinch of salt. Cover the pan and sweat the veg for 5 minutes or until they soften, then remove the lid and cook for a further 15 minutes or until they are very soft and golden. Add the garlic and cook for 2 minutes, then stir in the spinach and leave it to wilt for 2-4 minutes. Pour in the cashew cream and stir to combine: this creamy mix of alliums and greens is one layer. Meanwhile, preheat the oven to 190c/fan 170c/gas 5. Separate the cabbage leaves, keeping them whole. Bring a large pan of water to the boil. Blanch the cabbage leaves in batches, simmering them for just 2 minutes, then drain and refresh in cold water. Next, thinly slice the potatoes into 3mm thick rounds. Arrange an overlapping layer of potatoes in your oven dish, then a thin layer of the creamy cashew greens, followed by an overlapping layer of cabbage leaves. Season well with salt and pepper. Repeat these layers then top with a third layer of potatoes. Trickle a little olive or rapeseed oil over the surface then cover with foil and bake for 35-40 minutes. Now, mix the topping ingredients in a bowl. Scatter over the surface. Return to the oven for 10–15 minutes, until browned and crispy.