Potato and Broccoli Gratin


This hearty vegetable gratin makes a great side dish for a Sunday roast, or a very satisfying vegetarian supper served with crusty bread and a mixed green salad.


Chartered Accountants


We provide a wide range of services for individuals, business & not for profits organisations: - BUSINESS ACCOUNTS - PERSONAL TAX RETURNS - CORPORATION TAX - VAT RETURNS & PAYROLL - CHARITY SPECIALIST and more


Contact Sarah Hollis or Suzanne Graham to arrange a free initial meeting and obtain a competitive fixed price quote.


3 Melville Crescent, EH3 7HW 0131 225 2821


emailus@hollisaccounting.co.uk Ready in: 1 hour | Serves 4 - 6 Ingredients


750g potatoes, peeled and cut into chunks


Salt and freshly ground black pepper


225g broccoli florets 1 tbsp olive oil


1 red onion, peeled and cut into thin wedges


25g butter 25g plain flour 300ml milk


150g mature Cheddar, grated


2 tsp Dijon mustard


Fresh basil leaves, to garnish


Preheat the oven to 200C, fan 180F, gas mark 6. Boil the potatoes in a large pan of lightly salted water for 8-10 minutes until almost tender, adding the broccoli to the pan for the last 2-3 minutes of cooking time. Drain well and place in a large shallow ovenproof dish.


Heat the oil in a large pan over a high heat and fry the onion for 3-4 minutes until just softened. Scatter the onion over the potatoes and broccoli.


Melt the butter in the pan, then stir in the flour and cook for 1 minute until foaming. Remove the pan from the heat and gradually stir in the milk. Return to the heat and bring to the boil, stirring all the time. Reduce the heat and simmer for 1-2 minutes, still stirring, until the sauce is smooth and thickened.


Stir in the half the cheese and the mustard and simmer for a further minute. Season to taste with salt and freshly ground black pepper. Pour the sauce over the vegetables in the dish and scatter over the rest of the cheese. Bake in the preheated oven for 30-35 minutes until golden and bubbling. Serve garnished with the basil leaves.


Choose a firm, waxy-fleshed potato such as Charlotte or Desiree for this dish, or try sweet potatoes instead.


38


Murrayfield Podiatry Clinic


8 Coltbridge Avenue, Murrayfield, Edinburgh


0131 337 2226


HPC & State Registered Podiatrists Helen McLean BSc Hons, MChS & Patricia Helen Hendry BSc, MChS


 Routine podiatry treatments  Home visits in the Edinburgh North & West areas


 Biomechanical assessments  Orthotic prescription  Footcare advice


Open Tuesday-Saturday


Car Servicing & Repairs All Makes & Models Of Cars Serviced


Free Pick Up & Delivery In Local Area


JackWalker Partnership Limited Establised 1983


Volkswagen & Audi Specialists Private & Contract Work


Bosch Diagnostic Service Air Conditioning Service Engine Management Systems


ABS Brake System Specialist Smoke Emissions & Catalytic Converter Testing MOT Preparations


Westcraigs Industrial Estate, Turnhouse Road, Edinburgh Tel : 0131 339 4300


Email : jackwalkerpartnership@gmail.com www.jackwalkerpartnership.co.uk


Tel : 0131 339 4300


Email : ianamaul@btconnect.com www.jackwalkerpartnership.co.uk


39


TIP


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31