Vegetable gratin

Chop as many potatoes and carrots as you need to fill your chosen ovenproof container and boil them for 5-7 minutes. We like ours roughly chopped with the peel on.

While they boil, chop up some leeks and onions, fry in a pan with the garlic, sage and olive oil.

Add them to the bottom of your oven proof dish.

Pour over some cheese sauce (linked to above) and then drain and layer up with potatoes and carrots.

Top with more cheese sauce, and some grated cheese and pop in a preheated oven for 1 hour at 190 degrees.