- 2 leeks
- 200g purple sprouting broccoli
- 45g butter
- 200g gnocchetti pasta
- 2 tbsp plain flour
- ½-1 tbsp wholegrain mustard
- 400ml semi skimmed milk
- 100g cheddar
- 1 mini romaine lettuce
- 1 tbsp aged balsamic vinegar
- Sea salt
- 4 tbsp cold water
- Freshly ground pepper
- Large pan with lid
- Medium pan
- Ovenproof dish
- 1.
Fill your kettle and boil it. Trim the roots and top 3cm off the leeks, then halve them and rinse out any grit. Finely slice them. Trim the dry ends off the purple sprouting broccoli and chop the stems into bite-size chunks (no need to remove the leaves, as they’re edible).
- 2.
When the kettle has boiled, pour the water into a large pan (topping it up with extra water, if necessary) and add a pinch of salt. Cover and bring back to the boil. When the water is boiling, add the gnocchetti pasta and simmer for 5 mins, then add the broccoli and simmer for 3-4 mins till the pasta and broccoli are just tender but still have some bite. Keep your eye on the pan and when ready, drain the pasta and veg and set to one side.
- 3.
While the pasta simmers, warm a medium pan on a medium heat. Add the leeks with 4 tbsp water. Season with a pinch of salt and pepper and fry, stirring often, over a medium heat for 5 mins to just lightly soften the leek.
- 4.
Add the butter to the pan and melt it, then stir in 2 tbsp plain flour and ½-1 tbsp mustard (use as much or as little as you prefer). Cook, stirring, for 2 mins. Add a splash of milk to the leeks and cook, stirring, till the milk is fully incorporated. Repeat, slowly adding the milk, till you’ve added 400ml milk and it’s combined to make a sauce. Turn the heat up a little and bring the sauce to a simmer. Cook for 5-6 mins, stirring once or twice, till the sauce starts to thicken.
- 5.
While the sauce simmers, grate the cheddar. Set your grill to high. When the sauce has thickened a little, add three quarters of the cheddar. Stir till the cheese has melted. Take the sauce off the heat, then taste and add a little more mustard, or a pinch of salt or pepper if you think it needs it.
- 6.
Tip the pasta and purple sprouting broccoli into the pan, stir to mix, then tip everything into an ovenproof dish. Scatter the remaining cheese over the top and slide under the grill to cook for 8-10 mins, till the top is golden and bubbling.
- 7.
While the gratin grills, separate the lettuce leaves, tear them into smaller pieces and pop in a bowl. Drizzle over 1 tbsp balsamic vinegar and season with salt and pepper. Toss to dress the leaves.
- 8.
Let the pasta gratin cool for a few mins, then divide between a couple of warm bowls or deep plates and serve with the salad on the side.