Cheddar, Broccoli & Butter Bean Gratin

1. Preheat your oven to 220°C/Fan 200°C/Gas 7. Fill and boil your kettle.

2. Chop the broccoli florets and stalk into bite-sized pieces. Pop the broccoli into a medium-sized pan and cover with hot water from the kettle. Set on a high heat, bring to the boil then simmer for 3 mins till just tender. Drain, saving a mugful of the cooking water.

3. While the broccoli cooks, scoop the crème fraîche into a medium-sized mixing bowl. Coarsley grate the cheddar and add half to the bowl. Finely grate in the zest from the lemon. Add the wholegrain mustard and a good pinch of salt and pepper. Mix well.

4. Drain and rinse the butter beans. Tip them into a small baking dish. Add the broccoli and spoon over the cheesey crème fraiche sauce. Turn to coat the broccoli and beans in the sauce. If it’s looking really thick, trickle in a little of the broccoli cooking water you saved earlier. It should just be saucy enough to coat the broccoli and beans. Sprinkle over the rest of the cheddar. Slide into the oven for 20 mins till the gratin is bubbling and golden.

5. After 20 mins, the gratin should be cooked. Leave to cool for 2 mins, then divide between a couple of warm plates and serve.

6. Love Your Leftovers
The gratin will keep well in the fridge for up to 3 days, stored in an airtight tub. Divide the gratin between the tubs, seal and store. This is best reheated in the microwave till piping hot, to prevent the gratin drying out.