Fennel & Leek Gratin with Thyme Roast Potatoes & Radish Salad

Serving size

1 person 2 people 4 people

Ingredients

6 baby potatoes
30g maple and mustard dressing (Mustard)

(cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
40g mixed salad leaves
2 radish
30g yellow pea crumb

(yellow pea whole grain flour (100%))
1 tbsp nutritional yeast

(Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
200ml cashew cream (Nuts)

(water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
4 tsp garlic, rosemary and thyme paste

(Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
2 leek
1 fennel
1 handful of fresh thyme

Allergens

Contains: Mustard, Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	85Kcal	506Kcal
	354kJ	2117kJ
Fat	4.8g	29g
of which saturates	0.6g	3.7g
Carbohydrates	8g	48g
of which sugars	2.2g	13g
Protein	2.2g	13g
Salt	0.17g	1.0g
Fibre	1.7g	10g

Ingredients

30g yellow pea crumb (use half)

(yellow pea whole grain flour (100%))
1 handful of fresh thyme (use half)
2 radish
30g maple and mustard dressing (use half) (Mustard)

(cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
40g mixed salad leaves (use half)
6 baby potatoes
1 tbsp nutritional yeast (use half)

(Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
200ml cashew cream (use half) (Nuts)

(water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
4 tsp garlic, rosemary and thyme paste (use half)

(Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
2 leek
1 fennel (use half)

Allergens

Contains: Mustard, Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	74Kcal	681Kcal
	309kJ	2848kJ
Fat	3.5g	32g
of which saturates	0.5g	4.3g
Carbohydrates	9g	78g
of which sugars	2.3g	21g
Protein	1.9g	18g
Salt	0.12g	1.1g
Fibre	1.6g	15g

Back

Vegan 1/3 daily fibre 7 plants Low sat fat

Fennel & Leek Gratin with Thyme Roast Potatoes & Radish Salad

Prep time: 20 mins

Total time: 35 mins

Cuisine: British

Food group: Vegan

A comforting gratin starring sweet leeks and tender fennel, with swirls of cashew cream for a decadent finish. Sprinkle generously with yellow pea crumb and nutritional yeast, then grill until golden. Serve alongside herby potatoes and a refreshing salad, studded with radish for a pop of vibrant colour.

Cooking Instructions

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.

Before you start

Preheat the oven to 240C / fan 220C / gas mark 9
Line a baking tray with parchment paper
Pull out a large lidded frying pan, a medium ovenproof dish, a medium bowl & a measuring jug

Roast the potatoes

Strip the thyme from the stalks and finely chop
Quarter the potatoes and add to the lined baking tray. Toss with 2 tsp oil and a pinch of salt and pepper
Roast for 25-30 mins, until soft and golden
Halfway through roasting, toss in half the thyme

Soften the veg

Meanwhile, trim and cut the fennel into 1cm wedges. Trim and thinly slice the leeks into 1/2cm rounds
Heat the large frying pan with 1 tbsp oil on medium heat. Once hot, add the fennel and cook for 3-4 mins, until softening. Season with salt and pepper
Add the leek, cover with a lid and cook for another 5-6 mins, stirring occasionally, until softened

Build the gratin

Remove the lid from the pan and add the garlic herb paste and the remaining thyme. Cook for 1 min, then stir in the cashew cream, half the nutritional yeast and 50ml water (25ml for 1 person). Bring to the boil and simmer for 4-5 mins, until thickened
Transfer to the medium ovenproof dish and sprinkle with the pea crumb and remaining nutritional yeast

Time to grill

When the potatoes are ready, remove from the oven and cover to keep warm. Preheat the grill to high (240C)
Place the gratin under the grill for 4-5 mins, until golden and bubbling
Meanwhile, thinly slice the radishes

Toss & plate up

When everything's ready, add the radish, salad leaves and maple & mustard dressing to the medium bowl. Toss to combine
Share the gratin between plates, with the potatoes and salad alongside