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Butternut squash and cavolo nero gratin
Fruit and vegetables
1
butternut squash
, peeled and sliced into rounds
1 tbsp chopped
thyme
2
garlic
cloves, finely chopped
250g/9oz
cavolo nero
20g/¾oz
chives
, finely chopped
400g/14oz Tenderstem
broccoli
1
lemon
, zest and juice
2 ripe but firm
pears
3
spring onions
, finely sliced
20g/¾oz fresh
parsley
, roughly chopped
10g/½oz fresh
mint
, roughly chopped
Tins, packets and jars
1 tbsp
Dijon mustard
1 tsp
Dijon mustard
Cooking ingredients
drizzle
olive oil
pinch freshly grated
nutmeg
4 tbsp extra virgin
olive oil
50g/1¾oz
almonds
1 tsp
honey
salt and freshly ground
black pepper
, for both dishes
Dairy, eggs and chilled
4 medium free-range
eggs
, beaten
450ml/15fl oz
double cream
150ml/5fl oz whole
milk
100g/3½oz
Parmesan
(or vegetarian hard cheese), grated, plus extra to serve
40–50g/1½–1¾oz
Parmesan
(or vegetarian hard cheese)
Back to recipe
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