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