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.
Fennel & Leek Gratin with Thyme Roast Potatoes & Radish Salad
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.
1/3 daily fibre
7 plants
Low sat fat
Serving size
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
Nutritional Information
Calories: 506
Protein: 13g
Carbs: 48g
Fat: 29g
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)
Nutritional Information
Calories: 681
Protein: 18g
Carbs: 78g
Fat: 32g
Fennel & Leek Gratin with Thyme Roast Potatoes & Radish Salad
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.
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Cooking Instructions
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
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