Parsnip, Potato & Sprouts Cheese Gratin

Serves	1+
Prep time	15 minutes
Cook time	25 minutes
Total time	40 minutes
Allergy	Milk
Dietary	Vegetarian
Meal type	Breakfast, Lunch, Snack
Misc	Child Friendly, Serve Hot
Occasion	Casual Party, Christmas, Thanksgiving
Region	British
By author	Karen Burns-Booth

Using Christmas Day lunch leftovers for Boxing Day Brunch, this tasty recipe is easy to make and can be adapted to whatever veggies you have to hand.

Ingredients

Using Christmas Day lunch leftovers for Boxing Day Brunch, this tasty recipe is easy to make and can be adapted to whatever veggies you have to hand.

Step 1	Pre-heat oven to 200C/400F/Gas mark 6.
Step 2	Roughly chop all the leftover cooked vegetables into bit size pieces, and arrange them in a roasting tin or tinfoil tray.
Step 3	Squeeze the Primula cheese over the top of the veggies, spreading it out with a spoon as you go.
Step 4	Scatter the fresh or frozen cranberries over the top and then spoon over the bread sauce or creme fraiche. Add pieces of stuffing if using.
Step 5	Season to taste with salt and pepper, remembering that the vegetables may already be seasoned and then sprinkle the grated cheese over the top.
Step 6	Bake for 20 to 25 minutes, or until the cheese has melted and the gratin is piping hot.
Step 7	Serve immediately with crusty bread, pickles and chutney for a tasty brunch or supper dish.
Step 8	No weights or quantities have been given as this dish is made with what available leftovers you may have to hand, but as a rough guide, allow about 75g to 100g of veggies per person, and 1 tube of Primula cheese per every total weight of 400g to 450g.