Main; Serves 2; 1 h 45 min


  • Small knob of butter
  • 1 Leek - washed well and sliced - you could also use half an onion
  • 9 sage leaves
  • 300ml of cream
  • 200ml of milk
  • 1 tbsp of wholegrain mustard
  • 1 squash
  • 100g of gruyere


Step 1

Melt the butter in a frying pan and gently sweat the leeks for 10 minutes

Step 2

Meanwhile put half the sage, cream and milk in a small pan - heat gently for 5 minutes and then switch off & leave to infuse for 10 minutes, fish out the sage and add the mustard

Step 3

Preheat the oven to 180c/gas m 4 and layer the squash, leeks, cream and most of the cheese in a large baking dish. Finish with a final layer of cheese and the remaining sage.

Step 4

Cover the dish with foil and bake for 45 mins, uncover the dish and increase the heat to 200c/gas m 6 for a further 20-30 mins until nicely browned and squash is soft.

Step 5

Leave to cool for 10 mins before serving.

Recipe courtesy of Living Larder. To find out more about their organic box schemes visit the website -