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 olive 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. Finely grate the cheese
Roast the potatoes & simmer the sauce
- 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 olive oil and season with salt and pepper. Roast for 30-35 mins, until golden
- Meanwhile, heat the small saucepan with 1/2 tsp olive 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 grated cheese, then remove from the heat. Season to taste
- Trim the broccoli and add to a baking tray. Toss with 1/2 tsp olive 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 medium baking dish, then pour over half the artichoke cream cheese sauce. Evenly lay the remaining broccoli and pour over the remaining sauce. Scatter over the pea crumb, hazelnuts and remaining grated cheese. Drizzle with 1 tsp olive 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 olive 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 chopped 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
