Butternut & Sage Gratin

Halve, peel and chop the onion into ½cm pieces. Cut each chestnut mushroom into about five slices. Peel and grate the garlic (or use a garlic press). Pick the sage leaves from their stalks and finely chop (discard the stalks).

Heat a glug of oil in a frying pan over medium heat. Cook the mushrooms until browned, 5-7 mins. Add the onion and cook until soft, 3-5 mins, then add the garlic and half the sage. Cook for 1 minute more. Stir in the crème fraîche, stock powder, water (see ingredients list for amount) and cavolo nero. Stir to dissolve the stock powder. Simmer until the cavolo nero has softened, 4-5 more mins. TIP: Add a splash of water if the mix looks a little too dry!

Next, make the crumb. Pop the remaining sage in a small bowl with the panko breadcrumbs, cheese and olive oil (see ingredients for amount). Season with pepper. Preheat your grill to high.

When the butternut is ready, remove from the oven and add it to the creamy veggies. Taste and add more salt and pepper if needed. Transfer to an ovenproof dish and sprinkle over the cheesy crumb topping. Pop under the grill until golden brown and crunchy, 3-5 mins.