This creamy mustardy gratin is just the ticket in this cold, bright weather and a luxurious way to treat the hearty organic roots from the veg box as they approach the end of their season. Recipe from Nigel Slater in last weekend’s Observer food pages.
Feel free to adjust the proportions of the veg in the list according to what you have in stock at home. Or add in or substitute another root e.g. turnips. A good counterpoint – and a nod to Spring – would be a pile of fresh salad leaves or some gently stirfried chard or kale with a bit of garlic.