Serves 4

Prep 25 min
Cook 20 min

200g young spinach
1 trimmed leek, approx 75g
50g butter, plus extra knob
40g flour
450ml milk
100g grated mozzarella
350g jar marinated artichoke hearts in oil
Nutmeg
3 tbsp grated Parmesan
1 thick slice white bread

Boil the kettle and turn the oven to 425F/220C/gas mark 7. Stuff the spinach into the boiling water in a pan, let it wilt then drain into a colander. Trim the leek, split lengthways, then finely slice into half-moons. Melt 50g butter in a medium pan, stir in the leek, season with 1/2 tsp salt, reduce the heat, cover and cook, stirring occasionally, for about 8 min until soft. Stir the flour into the leeks and when it disappears, add the milk, stirring briskly as it disperses and thickens and comes to the boil. Simmer steadily, stirring constantly for about 5 min to cook the flour; taste to check and continue for a few more minutes if necessary. Quarter the artichokes. Squeeze the cooled spinach to remove all the water, chop the ball of compressed spinach and stir it into the sauce. When dispersed, stir in the mozzarella, 1 tbsp Parmesan and the artichokes. Tip the mixture into a gratin dish, shaking to settle. Tear the bread into pieces and blitz to make crumbs. Mix crumbs and Parmesan and scatter over the top. Dot with butter and bake for 20 min until the top is crusty and golden.

Times Recommends

• How to season a wok
• Chicago Rib Shack hits back at its critics
• Gordon Ramsay: Indian barbecue