Kale, leek, cheddar & goat's cheese gratin

• vegetable or sunflower oil1 tbsp tbsp
• leeks↗2

  (around 400g), sliced

• kale or cavolo nero, shredded↗200g g
• butter↗2 tbsp tbsp
• plain flour↗3 tbsp tbsp
• double cream↗250ml ml
• milk↗150ml ml
• cheddar↗100g g

  grated

• hard goat's cheese↗100g g

  grated

Step-by-step instructions

1. 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.

2. 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.

3. 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.