Root vegetable gratin

A DELICIOUS SIDE DISH – BUT COULD BE A WEEKDAY MAIN EVENT

Serves 6

1 small celeriac 1 large potato 1 medium sweet potato 1 yellow courgette* 1 green courgette* 1 small onion 2 garlic cloves 2 tomatoes 2 tbsp olive oil 1 sprig of thyme 1 sprig of rosemary 100g unsalted butter 1 tsp herbes de provence 100g grated parmesan

1 Preheat oven to 200C/Fan 180C/ Gas 6. Peel the celeriac and both potatoes, then use a mandolin or a sharp knife to cut all the vegetables into thin slices about ½cm thick. (Make sure they are cut to a similar size for even cooking.)

2 Roughly chop the onion, garlic and tomatoes and gently heat in a medium saucepan with 1 tbsp olive oil for 5–10 mins until softened.

3 Add the sprigs of thyme and rosemary and season. Place this sauce into the bottom of a large shallow casserole or baking dish. Layer your cut root veg and courgettes on top, varying the veg (by colour) as you go round the dish in a circular pattern.

4 In a small saucepan heat the butter with the herbes de provence until melted. Brush the melted herb butter on top of the veg and sprinkle with grated parmesan.

5 Bake the dish for 15 mins covered with a lid or foil, then take out of oven, remove lid and cook for a further 15 mins uncovered (until golden brown) just to crisp up the top.

* Purist seasonal eaters can always substitute winter parsnips in place of summery courgettes.