Pumpkin and Spinach Gratin

Name: Pumpkin and Spinach Gratin
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 4 tbsp. fresh brown breadcrumbs; 25 g (1 oz) block coconut cream, grated; salt and black pepper; 200 ml (7 fl oz) (double) cream; 450 g (1 lb) pumpkin (prepared weight), peeled, deseeded and cut into 2.5 cm (1 in) thick slices; 400 g (14 oz) spinach, washed and thick stalks removed; 20 g (¾ oz) butter; 25 g (1 oz) Parmesan cheese, grated (optional)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Food for Friends

By Levi Roots

Published 2010

About

This is a great accompaniment to meat or fish; try it with fried chicken, poached salmon or thick slices of ham. It certainly jazzes up cold meat such as Sunday roast leftovers. If you want to make it the main event, add the Parmesan.

Ingredients

400 g (14 oz) spinach, washed and thick stalks removed
25 g (1

Europe
United Kingdom
Main course
Gluten-free
Vegetarian

Method

Preheat the oven to 180°C/350°F/gas mark 4. Put the spinach in a large saucepan with the water that is left clinging to the leaves after washing. Cover and set over a low heat. Cook