Tenderstem, Artichoke & Cheddar Gratin with golden potatoes and skin-on seasonal trimmings

Serving size

1 person 2 people 4 people

Ingredients

80g kale (purple)
400g beetroot (candy)
200g raw beetroot
2 carrot
200g white carrot
2 purple carrot
3 onion
1 handful of fresh chives
1 handful of fresh tarragon
1 handful of fresh flat-leaf parsley
100g artichoke hearts

(Artichoke Halves (contain Salt and traces of Citric Acid, Vinegar and Ascorbic Acid), sunflower oil, Vegetable Bouillon (Sea Salt, Rice Flour, Sugar, Yeast Extract, Dried Onion, Dried Carrot, Dried Leek, Sunflower Oil, Ground Turmeric, Rubbed Parsley), dried parsley, dried mint, dried basil)
240g Tenderstem broccoli
20g hazelnuts (Nuts)
30g yellow pea crumb

(yellow pea whole grain flour (100%))
1 tbsp garlic, basil and parsley paste

(garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
40 x extra mature cheddar cheese (Milk)

(pasteurised cow's milk, salt, microbial rennet, starter culture)
80g Soft Cheese (Milk)

(10% fat cheese base (skimmed milk, cream, bacterial starter culture), salt)
460g cannellini beans

(cannellini beans, water, salt)
160 x Cavolo Nero (whole leaf)

(Cavolo Nero (whole leaf))
60g maple and mustard dressing (Mustard)

(cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
80g mixed salad leaves
1 tbsp apple cider vinegar

(apple cider vinegar (100%))
1 shallot
12 baby potatoes

Allergens

Contains: Nuts, Milk, Mustard

Nutritional Information

Typical values	per 100g	per portion
Energy	71Kcal	714Kcal
	295kJ	2987kJ
Fat	2.9g	29g
of which saturates	0.7g	7.3g
Carbohydrates	8g	83g
of which sugars	3.8g	38g
Protein	2.7g	27g
Salt	0.29g	2.9g
Fibre	2.7g	27g

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2/3 daily fibre 5 of 5 a day New Low sat fat

Tenderstem, Artichoke & Cheddar Gratin with golden potatoes and skin-on seasonal trimmings

Name: Tenderstem, Artichoke & Cheddar Gratin with golden potatoes and skin-on seasonal trimmings
Prep time: 40 min
Cook time: 60 min
Total time: 100 min
Yield: 4 servings
Cuisine: British
Ingredients: 80g kale (purple); 400g beetroot (candy); 200g raw beetroot; 2 carrot; 200g white carrot; 2 purple carrot; 3 onion; 1 handful of fresh chives; 1 handful of fresh tarragon; 1 handful of fresh flat-leaf parsley; 100g artichoke hearts; 240g Tenderstem broccoli; 20g hazelnuts; 30g yellow pea crumb; 1 tbsp garlic, basil and parsley paste; 40 x extra mature cheddar cheese; 80g Soft Cheese; 460g cannellini beans; 160 x Cavolo Nero (whole leaf); 60g maple and mustard dressing; 80g mixed salad leaves; 1 tbsp apple cider vinegar; 1 shallot; 12 baby potatoes

Prep time: 40 mins

Total time: 60 mins

Cuisine: British

Food group: Dairy

Gather around the table for a seasonal Sunday feast with Mindful Chef x Pythouse Garden Kitchen. A warming gratin, starring earthy artichoke hearts, nutty Tenderstem broccoli, comforting cannellini beans and swirls of decadent cream cheese, is the perfect centrepiece for this Green Michelin Star-inspired roast. Perfectly paired with the finest trimmings: delicate orange, purple and white carrots, served with the skins on; roasted cavolo nero and sweet candied beetroot for earthiness; a vibrant kale salad for freshness. And finally, golden potatoes, lightly crushed for crispy, caramelised edges. Sunday is served.

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 220C / fan 200C / gas mark 7
Bring a large saucepan filled with salted water to a boil
Line 2 baking trays with parchment paper
Pull out a medium baking dish, large bowl, 2 small bowls, a small saucepan, a sieve, a frying pan, a measuring jug & a grater

Roast the veg

Add the potatoes to the saucepan of boiling water and simmer for 16-18 mins, until softened, then drain
Meanwhile, cut the beetroot into 1cm wedges. Cut the onions into 2cm wedges. Cut the carrots into 2cm thick batons. Add all to a large baking tray and toss with 2 tsp oil, a pinch of salt and pepper. Roast all for 35-45 mins, until golden and softened. Use two trays if necessary

Prep the rest

Thinly slice the shallot and add to a small bowl with the vinegar and a pinch of salt and pepper. Toss to coat, then set aside to pickle
Finely chop the chives and parsley. Pick the tarragon leaves and also finely chop. Add the chopped herbs to the other small bowl and mix
Strip the kale from the stalks and finely chop, then add to the large bowl. Pour over half the maple & mustard dressing and massage the kale for 1-2 mins, until softened. Set aside
Strip the cavolo nero from the stalks and roughly chop. Drain and rinse the beans. Roughly chop the hazelnuts. Grate the cheese

Crush & roast the potatoes

Add the potatoes to the other baking tray and use the bottom of a bowl or pan to lightly crush each potato. Drizzle with 2 tsp oil and season with salt and pepper. Roast for 30-35 mins, until golden
Meanwhile, heat the small saucepan with 1/2 tsp oil on medium heat. Once hot, add the garlic herb paste and cook for 1 min, then stir in the soft cheese, cannellini beans, artichoke hearts and 150ml water. Season with salt and pepper. Bring to the boil and simmer for 6-8 mins, until thickened slightly. Stir in half the cheese, then remove from the heat. Season to taste
Trim the broccoli and add to a baking tray. Toss with 1/2 tsp oil, salt and pepper and roast for 8-9 mins, until golden and tender, then remove from the oven

Assemble the gratin

Lay half the broccoli into the baking dish, then pour over half the cream cheese sauce. Evenly lay the remaining broccoli and pour over the remaining sauce. Scatter over the pea crumb, hazelnuts and remaining cheese. Drizzle with 1 tsp oil and season with salt and pepper
When the potatoes have 5 mins remaining, add the cavolo nero to the tray and toss with 1/2 tsp oil, salt and pepper. Return to the oven until softened
When all the veg is ready, remove from the oven and cover to keep warm. Preheat the grill to high (240C)
Once hot, place the gratin under the grill and cook for 5-6 mins, until golden and bubbling

Finish & serve up

Add the salad leaves, pickled shallot and 1 tsp herbs to the kale bowl and toss to combine. Toss another 1 tsp herbs through the roasted beetroot and onion wedges
Serve the tenderstem, cheddar & artichoke gratin with the roasted veg, smashed potatoes and salad, sharing style. Drizzle the remaining maple & mustard dressing over the salad. Sprinkle any remaining herbs over the gratin