Our spinach gratin recipe is how spinach was meant to be consumed—with lots of cheese! We perfected this recipe so it’s not ‘soupy’ like au gratin dishes you may have tasted in the past. In fact, we added just enough sauce to bind and flavor the spinach and used a nice, high-quality Monterey Jack or Gruyere cheese.
BROCCOLI Soup (Jamie Oliver) --- - 1 clove garlic ; 2 sticks celery ; 400g broccoli ; ½ bunch fresh mint ; olive oil ; 1 ltr chicken or veg stock ; ricotta cheese -- - Peel & finely chop garlic. Trim & roughly chop the celery & broccoli. Pick mint leaves, finely chop most of them, saving a few baby leaves to garnish. Heat splash of oil in a pan & soften garlic & celery for 2 to 3 mins, then add broccoli & stock. Cook for 5 more minutes, then blitz with a handful of mint in a food processor.