Leek & Butter Bean Gratin Recipe

Ingredients

600g leeks
2 tbsp cornflour
600ml oat drink
2 x 400g tins of butter beans
1 lemon
2 tsp wholegrain mustard
1 vegetable stock cube
A handful of thyme
150g grissini breadsticks

Prep: 15 mins | Cook: 50 mins

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Method

1. Preheat your oven to 200°C/Fan 180°C/Gas 6. Trim the roots and woody greens off the leeks, rinse out any grit, then slice them into 1cm-thick rounds.

2. Place a shallow, ovenproof casserole dish or pan on a medium heat and add 1 tbsp olive oil. Add the leeks with a pinch of salt and pepper. Fry, stirring often, for 8-10 mins till soft and bright green. Scoop the leeks out of the pan and set aside.

3. Pour 2 tbsp olive oil into the pan and add 2 tbsp cornflour. Gently whisk for 2 mins to form a paste. Slowly pour in 600ml oat drink, little by little. Keep whisking as you add the oat drink till you have a smooth sauce. Continue to cook for 5-10 mins or till the sauce has thickened.

4. Drain the butter beans. Finely grate the zest from the lemon and set aside. Squeeze the juice from the lemon into the sauce and add 2 tsp wholegrain mustard. Crumble in the vegetable stock cube. Season with a pinch of salt and pepper.

5. Return the leeks to the pan and add the butter beans. Reduce the heat to low and gently cook for 5 mins to allow the flavours to develop.

6. Meanwhile, prepare the crunchy herb topping. Pick the thyme leaves off their woody stalks. Add them to a blender with the lemon zest and break in grissini breadsticks. Add 2 tbsp olive oil and a pinch of salt. Blitz for 30-45 seconds to form a herby crumb. No blender? Roughly chop the thyme and snap the breadsticks then mix together to make a chunkier topping.

7. Scatter the herby crumb on top of the leek and bean mixture. Place the dish in the oven. Bake for 15-20 mins till golden and crispy on top and bubbling around the sides. Remove from the oven and allow to sit for 5 mins before serving.