Recipe Sources: The gratin is from Plenty, by Yotam Ottolenghi; the tomato salad is from Good Food Magazine.
Notes: The gratin was very tasty - we had it with crusty bread. I kind of feel it's not quite a dish for a full meal by itself, though - perhaps better as one of two dishes. Even allowing for the salad. I used tinned artichoke hearts because I couldn't get frozen ones. I didn't cook them (before putting them in the bechemel sauce) as they are already plenty cooked.
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