Black Salsify, Spinach & Gruyere Gratin

Not done this one yet but saving it in case

30g of butter plus extra for greasing the gratin dish
450g black salsify, peeled or scrubbed
250g baby spinach
300ml vegetable or chicken stock
300ml single cream
Gruyere or edam cheese (no exact amounts here as it depends on how much cheesiness you like!)
White breadcrumbs, a couple of handfuls

Preheat the oven to 200 degrees C and butter the inside of your gratin dish.

Bring a pan of salted water to the boil.

Peel the salsify and cut into the desired lengths, then drop straight into the boiling water. Cook until just tender (around 8-10 minutes, depending on the thickness of your salsify).

Meanwhile, mix the stock and cream together and season.

Place a layer of salsify in the bottom of the dish and then add a layer of spinach. Grate over some gruyere cheese then finish with the remaining salsify and spinach.

Pour over the cream-stock mixture then mix the breadcrumbs with a generous amount of grated gruyere and sprinkle over the top of the gratin.
Bake until golden and bubbling.