Serves 2 - pre heat oven to 180c fan/190c/gas 6

Ingredients

• 2 steaks (your favourite – we used rump!)

• Dribble of olive oil

• Salt & pepper

Salsa verde

• 1 small bunch coriander

• ½ a bunch of thyme

• ½ bunch of dill

• 2 clove cloves of garlic

• 200ml olive oil

• 40g capers

• 2 tbsp red wine vinegar

• 2 tsp of Dijon mustard

• 1 green chilli (medium strength)

• Salt & pepper

Gratin

• 1 small squash or ½ a bigger squash (we used Hokkaido)

• 1 handful of kale

• 1 handful rainbow chard

• 1 handful spinach

• 50g butter + extra for frying greens

• 50g plain flour

• 200ml milk (ideally full fat)

• 200ml cream

• 250g Cumin Teifi cheese (grated)

• Pinch of nutmeg

• 200g walnut pieces

• Dribble of olive oil

• Salt & pepper

Method 

1. Take steak out of its packet and season, dribble with oil, put on a plate and leave on the side to reach room temperature.

2. Wash, deseed and slice squash into finger sized chunks leaving the skin on.

3. Dribble squash with olive oil, place of a roasting tray and bake in a medium oven for 30-40 mins (or until you can slide a butter knife all the way through)

4. While that is baking melt the butter in a pan, add the flour and cook out the roux for 1 min.

5. Slowly add the milk until you have a smooth sauce. Then add in the cream and once incorporated add the cheese, nutmeg, salt & pepper. Stir until cheese has melted and set aside.

6. Next clean and chop your greens (these can be a choice of your favourites but one of them should be a kale).

7. Melt a nob of butter in the bottom of the pan and add in your kale. Once that has started to soften add in your chopped rainbow chard and spinach. (You might add a small splash of water at this point if the greens aren’t wet from rinsing) Pop the lid on for 3-5 minutes until they are almost cooked stirring occasionally. Set aside ready for assembly.

8. In a food processor (can be done by hand but I’m lazy) put all the ingredients for the salsa verde and pulse until you have a smooth sauce, then season to taste.

9. Once squash is cooked assemble your gratin in an oven proof dish. Layer of ½ the squash, then all the greens, followed by the other ½ of the squash, cover with the cheese sauce and sprinkle with walnuts.

10. Turn the oven up (210c standard/200c fan/gas 8) and bake gratin for 20mins or until bubbling.

11. While the gratin is in the oven cook your steak by putting it in a hot pan with a small dribble of oil. (TIP: Wait till the oil is nearly smoking before adding the steak.)

12. Cook it to your liking (for rump 1-2min either side rare, 2-3min either side medium, 3-4min either side well done) leave to rest for 10 minutes.

13. Once all cooked slice the steak finely and serve with a generous dollop of salsa verde and squash gratin.

N.B. the gratin and salsa verde can be made the day before so why not prep in advance then all you need do its throw the gratin in the oven, cook the steak and open a bottle of red. You can then spend the rest of the time chatting with someone you love!

This recipe is produced by Holly Bull @secretediblegarden

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