Roasted carrots with toasted coriander seed butter
Toast coriander seeds and mix into a flavoured butter to make this stunning roasted carrot side. Serve it for Sunday lunch or Christmas dinner
Kale, leek, cheddar & goat's cheese gratin
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6 - 8
Skip to ingredients
- 1 tbsp vegetable or sunflower oil
- 2 leeks(around 400g), sliced
- 200g kale or cavolo nero, shredded
- 2 tbsp butter
- 3 tbsp plain flour
- 250ml double cream
- 150ml milk
- 100g cheddargrated
- 100g hard goat's cheesegrated
Nutrition: Per serving (8)
- kcal350
- fat30g
- saturates18g
- carbs9g
- sugars3g
- fibre3g
- protein9g
- salt0.5g
Method
step 1
Heat the oven to 200C/180C fan/gas 6. Heat the oil in a frying pan or large saucepan over a medium heat and fry the leeks with a pinch of salt for 5-6 mins until softened and beginning to brown. Add the kale and cook for a few minutes until wilted. Remove and set aside.
step 2
Either in the same pan or a medium saucepan, add the butter and, once melted, stir in the flour to make a thick paste. Stir in the double cream and mix until smooth, then pour in the milk (you can whisk it if it’s a little lumpy). Once you have a smooth sauce, leave to simmer for a couple of minutes, then remove from the heat and stir in both cheeses until melted.
step 3
Mix the leeks and kale back into the cheese sauce, then tip into an ovenproof dish (we used a round 23cm dish). Bake in the oven for 25-30 mins until simmering and golden on top.
