Bold Bean Co

Directions

1. step 1

   Preheat the oven to 220°C/Fan 200°C.

2. step 2

   Bring a pan of salted water to a rolling boil and cook the cauliflower for 5 minutes. Then add the broccoli and cook for another 3 minutes until just tender. Drain, reserving a mugful of the water.

3. step 3

   To a large mixing bowl, add the creme fraiche, half of the grated cheddar, zest of 1 lemon, ¾ of the chives (saving the rest for garnish), a tablespoon of wholegrain mustard and a good pinch of salt and pepper. Mix well to combine.

4. step 4

   Tip the butter beans into the bowl and mix to combine, adding a splash of the bean stock or broccoli water to loosen the sauce, depending on how loose or thick you want the mixture. Add the broccoli, cauliflower and half of the chives and fold gently to fully coat in the sauce.

5. step 5

   Tip the mixture into a baking dish and top with the remaining cheddar and breadcrumbs. Bake for 20 minutes until the gratin is bubbling and golden. Scatter the remaining chives on top for a bit of freshness.

6. step 6

   Leave to stand for 2 minutes before serving. The gratin will keep well in the fridge for up to 3 days, stored in an airtight container.