Smoked haddock and beetroot gratin

September Perfect comfort food that's also healthy - with a smokiness from the haddock, a sweetness from the beetroot and a rich tanginess from the leeks and cheese. To reduce the dairy, we sometimes make the béchamel sauce with almond milk, and replace the butter with solid coconut oil. Feta is a good alternative to Cheddar.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 180°C/gas mark 4. Peel larger beetroot (if they are young, don't peel) and slice into 3mm discs. Place on a baking sheet, drizzle with half the rapeseed oil and season with a little sea salt and pepper. Roast for 40 minutes until the beetroot is soft and starting to curl at the edges.

Step 2

Meanwhile gently heat the remaining olive oil and fry the leeks until soft.

Step 3

Heat the milk in a medium saucepan and, just as it's beginning to bubble, add the smoked haddock. Remove from the heat and allow to stand in the hot milk for 5 minutes. Take the haddock out of the pan, put on a plate and remove the skin. Set the milk aside.

Step 4

Melt the butter in a saucepan over a medium heat, then stir in the flour until combined. Stir in the poaching milk in a steady stream until it is all incorporated and simmer gently for 2 minutes to cook the flour.

Step 5

Add the nutmeg, the mustard and plenty of black pepper. Stir in the Cheddar and leek. Mix until well-combined and remove the pan from the heat.

Step 6

Blanch the spinach or chard and drain. Leave to cool slightly, then squeeze to remove as much water as possible. Roughly chop.

Step 7

Put a layer of beetroot in the bottom of an ovenproof dish, spoon over some cheese sauce, then add a layer of flaked haddock and spinach. Repeat these layers, finishing with a layer of sauce and a scattering of freshly grated Parmesan.

Step 8

Bake in the oven for 20 minutes until golden brown.