The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Anchovy, Cheddar & Butter Bean Gratin with Leafy Apple Salad
Our twist on gratin stars creamy cannellini beans and sustainably-sourced anchovies, simmering in a luscious cheesy sauce. Then simply grill till golden perfection and serve alongside a refreshing apple salad. Delish!
Prep in 10
High protein
1/3 daily fibre
8 plants
Serving size
Ingredients
- 1 x 100g Anchovy fillets, simply marinated (Fish) (marinated anchovy fillets (water, spirit vinegar, salt, citric acid), sunflower oil)
- 40 x extra mature cheddar cheese (Milk) (pasteurised cow's milk, salt, microbial rennet, starter culture)
- 2 apple
- 4 tbsp ground almonds (Nuts)
- 40g mixed salad leaves
- 160g greek style yoghurt (Milk)
- 4 tbsp tomato purée
- ½ tsp chilli flakes
- 4 tsp garlic paste (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 1 unwaxed lemon
- 1 leek
- 200g baby tomatoes
- 460g butter beans (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
Nutritional Information
Calories: 418
Protein: 21g
Carbs: 34g
Fat: 21g
Anchovy, Cheddar & Butter Bean Gratin with Leafy Apple Salad
Our twist on gratin stars creamy cannellini beans and sustainably-sourced anchovies, simmering in a luscious cheesy sauce. Then simply grill till golden perfection and serve alongside a refreshing apple salad. Delish!
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Cooking Instructions
Before you start
- Pull out a large frying pan, a medium baking dish, a large bowl, a measuring jug, a peeler & a sieve
Time to prep
- Thinly slice the leek into 1/2cm half-moons. Halve the tomatoes and lemon. Drain and halve the anchovies. Grate the cheese. Drain and rinse the beans
Combine the flavours
- Heat the large frying pan with 1 tbsp oil on medium heat. Once hot, add the leek and cook for 4-5 mins, until softened. Season with salt and pepper
- Add the tomatoes, anchovies, garlic paste, chilli flakes (use less for less heat) and tomato puree and cook for another 2 mins. Stir in the beans and 200ml water. Bring to a boil and simmer for 5-6 mins, until thickened
- Remove from the heat and stir through the yoghurt, juice from half the lemon and half the cheese. Season with salt and pepper
Grill the gratin
- Turn the grill to high (240C)
- Spoon the anchovy bean mix into the medium baking dish. Sprinkle over the almonds and remaining cheese
- Grill the gratin for 8-10 mins, until golden
Assemble the salad & plate up
- Thinly slice the apples
- When everything's ready, toss the salad leaves and apple together in the large bowl, with the remaining lemon juice and 1 tbsp oil
- Serve the anchovy & bean gratin onto plates, with the apple salad alongside
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