Beet and Green Leaf Gratin

Heat the oven to 220ºC (200º fan) 425ºF, gas 7. Cut the beetroot in half, place on a baking sheet and sprinkle the cut sides with sea salt. Roast in the oven for 40 minutes or until the beetroot are tender. remove from the oven and set aside to cool. Turn the oven down to 200ºC (180º fan) 400ºF, gas 6.

Cook the spinach in a little water until wilted then drain well, squeezing out the excess liquid, and chop.

Melt the butter in a pan and stir in the flour. Cook for two minutes, stirring all the time, then gradually add the milk and bring to a simmer. Cook very gently for 15 minutes, stirring from time to time, then season with salt and pepper, stir in the eggs, thyme and parmesan and remove the pan from the heat.

Peel the cooked beetroot and roughly chop the flesh. Set a little beetroot and some of the spinach aside then stir the remainder into the sauce.