Kale, Pea and Blue Cheese Gratin

Name: Kale, Pea and Blue Cheese Gratin
Yield: Serves 4 as a main or 6 as a side
Ingredients: 2 shallots, finely diced; 2 tablespoons olive oil; 150 g (5½ oz) blue cheese (such as Stilton), crumbled; 50 g (1¾ oz) Parmesan or vegetarian Italian hard cheese, finely grated (shredded); 150 ml (5 fl oz) whole (full-fat) milk; 200 g (7 oz) kale or cavolo nero, sliced; Nutmeg, for grating; 250 g (9 oz) frozen peas; 250 ml (9 fl oz) double (heavy) cream; 2 tablespoons plain (all-purpose) flour; 75 g (2½ oz) panko breadcrumbs (optional); 75 g (2½ oz) hazelnuts, roughly chopped

Preparation info

Serves
4
as a main as a side

Difficulty
Easy

Appears in

The Frozen Peas Cookbook

By Samuel Goldsmith

Published 2025

About

Although I originally conceived this as a side, it’s also a lovely comforting main dish when served either with some sautéed potatoes to complement the cheesy sauce or a green, leafy salad.

Ingredients

2 tablespoons olive oil
2 shallots, finely diced
200 g (

Main course
Side dish
Vegetarian

Method

Preheat the oven to 200°C/180°C fan/390°F/gas 6.

Heat the oil in a large pan or frying pan (skillet) over a medium-low heat. Add the shallots and fry for 6–8 minutes or until softened. Stir in the kale – you may need to do this gradually – until wilted, then stir