Cauliflower and spinach gratin

Use any leftover roast veg and cheese in this fabulous and versatile dish.

Serves 4 • Ready in 50mins

1 large cauliflower, trimmed and cut into florets (keep any good leaves) 100g spinach leaves

50g ciabatta bread, stale if possible 30g hazelnuts, toasted and chopped 2tbsp olive oil

1tsp thyme leaves

25g Stilton, plus an extra 75g, crumbled 300ml half-fat crème fraîche

1 Heat the oven to 180C/Gas Mark 4. Bring a large pan of salted water to the boil and blanch the cauliflower and outer leaves for 3mins. Add the spinach and blanch for a further 1min. Refresh under cool water and drain. Spread out in a medium-sized gratin dish.

2 To make the topping, whizz the bread in a small food processor to make coarse breadcrumbs. Combine with the hazelnuts, olive oil, thyme and seasoning to taste. Mix in the 25g Stilton and set aside.

3 Put the crème fraîche and 75g Stilton in a pan and warm through until the cheese has melted, then pour the cheese mix over the vegetables and scatter over the breadcrumb topping. Bake for 30mins, until golden and bubbling.

Per serving: Cals 465, Fat 33g,

Sat fat 15g, Carbs 20g