How to Cook
This recipe is made with some raw ingredients and isn’t suitable for microwaving, so please follow these cooking instructions carefully.
- Preheat your oven to 220°C/200°C fan/gas mark 7. (Be careful not to grill by mistake!)
- Remove the film but leave the gratin in its wooden tray*.
- Place tray on a baking tray in the centre of the oven and cook for 30 minutes. If using a gas oven, cook for an extra 10 minutes.
- Leave to stand for 2 minutes before serving. Make sure it’s piping hot throughout.
*Our wooden trays are designed for the oven. Just make sure they aren’t placed close to any element or flame.
A little bit
on the side
Buttered leeks and peas
2 leeks, finely sliced
1 tbsp olive oil
200ml vegetable stock
200g frozen peas
2 spring onions, finely sliced
1 tbsp chopped parsley
Cracked black pepper
Soften the leeks in butter and oil for 10 mins until meltingly soft. Stir in the stock, bring to a simmer and cook for 5 mins. Add the peas and spring onions and cook for 3-5 mins. Stir in the parsley, season with salt and black pepper.
A Chardonnay or a Pinot Gris.