How to tart up your leftover veg!

If like me you often have a few leftover veg in the fridge at the end of the week, then making a gratin out of them is speedy and delicious. Gratins are a satisfying meal in their own right with a side salad, but also work well as a side dish for Sunday roast alongside some meat or fish. If you make sure you always have 150ml double cream or creme fraiche (which normally lasts a few weeks in the fridge), some stock cubes and dried herbs available then you can easily rustle up a gratin (measurements based on a meal for 4). Simply boil your veg until tender and very nearly done and then mix up with the cream/creme fraiche, 150ml water with two veg stock cubes dissolved in it, some dried herbs, 1 clove of garlic (optional) and salt and pepper. Top with breadcrumbs (and some grated cheddar/parmesan if you wish) then bake at gas mark 6 for about 30 mins until golden and bubbling. Finish off under the grill if you need to. Yum! So far I have made gratins out of various combinations of sweet potato, parsnip, onion, red pepper and broccoli. For extra goodness you could add a can of chickpeas or cannellini beans.