Gratins make delicious, substantial side dishes for grilled or roasted meats. The best baking pans for gratins have a large surface area so there's more of the brown, crusty top. Use your imagination when making gratins - they can be made with many types of vegetables, including gourds and potatoes. You can also add chopped leftover meats, but don't get carried away and attempt to use up all the odds and ends left in the fridge. Kabocha squash gratin (pictured) Kabochas are round Japanese squashes with bright orange flesh and dull striped green hard shells. They are usually sold whole but are sometimes available in large wedges. The flesh is dense and sweet. 1kg kabocha squash 30ml extra virgin olive oil 2 medium garlic cloves, minced 1 tsp dried chilli flakes, or to taste 100 grams finely grated gruyere 200ml cream 30 grams finely grated parmesan 30 grams panko (Japanese bread crumbs) Freshly ground black pepper, to taste Unsalted butter for greasing the ramekins Scrape out the seeds and fibre from the cavity of the squash then use a sharp knife to cut away the hard shell. Cut the flesh into slices about 5mm thick. Toss the slices with the olive oil, minced garlic, chilli flakes, gruyere and black pepper (salt is not needed because of the cheese). Preheat the oven to 180 degrees Celsius. Rub six to eight shallow (about 2cm deep) ramekins with butter (or use one large shallow ramekin). Divide the squash between the ramekins, spreading out the pieces in a thin and roughly even layer. Combine the panko and parmesan and sprinkle over the squash then drizzle with the cream. Bake in the oven for about 30 minutes, or until the squash is tender enough to pierce with a fork and the surface of the gratins are browned. Belgian endive gratin with Roquefort and walnuts 4 medium-sized Belgian endives 30ml freshly squeezed lemon juice 60ml Swanson's chicken broth 1/4 tsp sugar 180ml cream 60 grams (or more) Roquefort cheese 30 grams cold unsalted butter, cut into small pieces, plus extra for the baking dish 30 grams chopped walnuts 30 grams panko Salt and freshly ground black pepper, to taste Preheat the oven to 180 degrees. Rub a baking dish (about 20cm x 20cm and 3cm deep) with unsalted butter. Trim the endives then cut them in half lengthwise through the core. Fit the halves snugly into the baking dish, cut-side up. Mix the lemon juice with the chicken broth, sugar and salt to taste then pour over the endives. Grind black pepper over the top, cover the dish tightly with aluminium foil and bake for about 20 minutes, or until the endives start to soften but aren't too tender. Remove the dish from the oven, take off the aluminium foil and drizzle the cream over the endives. Crumble the Roquefort and sprinkle over the top (use more cheese if you like a stronger flavour). Dot with 30 grams of butter then sprinkle with the walnuts and panko. Bake, uncovered, until the juices are thick and bubbling, for about 30 minutes. Spinach gratin This is a very rich dish. It's a classic accompaniment to a thick, juicy, grilled steak. 800 grams frozen chopped spinach 2 medium shallots, minced 2 large garlic cloves, minced 70 grams cold unsalted butter, divided, plus extra for the baking dish 25 grams plain flour 400ml milk 100ml cream Freshly grated nutmeg 80 grams finely grated parmesan, divided 30 grams panko Fine sea salt and freshly ground black pepper, to taste Thaw the spinach then squeeze out as much moisture as possible. Melt 40 grams of butter in a saucepan. Add the shallots and garlic and cook over a low heat until soft. Add the flour and stir constantly with a wooden spoon for about three minutes to remove the raw, floury taste. Slowly whisk in about 100ml of the milk then whisk more vigorously to remove the lumps. Continue to add the milk in small amounts, whisking well after each addition to smooth out the sauce. When all the milk is added, stir in the grated nutmeg, salt, black pepper and half the grated parmesan. Stir the mixture into the spinach and taste for seasoning. Preheat the oven to 180 degrees. Butter a baking dish approximately 20cm x 20cm and 3cm deep. Spread the spinach into the dish then drizzle with the cream. Mix the panko with the remaining parmesan and sprinkle evenly over the top, then dot with 30 grams of butter. Bake in the oven for about 30 minutes, or until the mixture is heated through and the top is browned. styling Rachael Macchiesi
