Brown Butter Roasted Hispi With Creamy Leeks & Butter Bean Gratin

Preheat the oven to 240ºC/ 220ºC (fan)/ gas 9

Wash your hispi cabbage[s] and pat dry with kitchen paper, then cut into quarters lengthways and cut widthways into large chunks

Add the hispi chunks to an oven-proof dish (or two!), cut side up and drizzle with olive oil

Put the dish[es] in the oven and cook for an initial 15 min or until lightly charred

While the cabbage is charring, chop your leek[s] in half lengthways, wash thoroughly to remove any grit, then top, tail and slice finely

Peel and finely chop (or grate) your garlic

Grate your cheddar cheese finely

Drain your butter beans, keep the bean water

Heat a large, wide-based pan (preferably non-stick) over a medium heat

Once hot, add 25g [35g] [50g] butter

Swirl the butter around the pan as it melts, and cook for 3-5 min or until the butter starts to brown and smell nutty – this is your brown butter

Once the butter is brown, add the sliced leek and cook for 3-4 min or until softened

Once softened, add the chopped garlic and cook for 1-2 min or until fragrant

Once fragrant, add 2 tbsp [3 tbsp] [4 tbsp] flour to the pan and stir with a wooden spoon for 1 min or until a sandy paste forms – this is your leek roux

Add 300ml [450ml] [600ml] milk and the bean water to the pan gradually and whisk for 5 min or until a smooth, thick sauce remains

Once the sauce is smooth and thick, remove from the heat and add your umami seasoning, soft cheese, half the grated cheese and half of your wholegrain mustard (you'll use the rest later!)

Stir through the butter beans and season with a generous pinch of salt and pepper – this is your cheesy leek & butter bean béchamel

Once the hispi cabbage is slightly charred, remove the dish[es] from the oven and reduce the temperature to 220°C/ 200°C (fan)/ gas 7

Pour the cheesy leek & butter bean béchamel all over the charred cabbage, then cover the dish[es] with tin foil and cook for 20 min or until the cabbage is tender and the sauce is bubbling – this is your brown butter roasted hispi with creamy leek & butter beans

While the dish[es] are in the oven, chop your parsley finely, including the stalks

Combine the chopped parsley, remaining grated cheese and your panko breadcrumbs in a small bowl with a pinch of salt and pepper – this is your cheesy panko

Wash your salad and pat dry with kitchen paper, then add to a separate bowl with your white wine vinegar, remaining wholegrain mustard, a pinch of sugar, a small pinch of salt and a little olive oil – this is your dressed salad

Once the cabbage is tender, remove the tin foil and discard, then top the dish[es] with the cheesy panko and return to the oven for a final 6-8 min or until golden – this is your brown butter roasted hispi with creamy leeks & butter bean gratin