Instructions: Peel and slice the vegetables then put them with the stock, bay leaf and spices in a large pan. Bring to the boil and cook for 8-10 minutes.

Transfer the vegetables to a lightly oiled ovenproof dish. Discard the bay leaf and spices, then boil the stock rapidly until it is reduced to about 1/2 pint. Stir in the creme fraiche and cook for a further 2-3 minutes. Add the herbs to the sauce, check the seasoning, then spoon it over the vegetables.

For the topping, mix the cheese, nuts and breadcrumbs together, then sprinkle it over the vegetables. Bake the gratin in a medium hot oven (160C) for 1 hour.

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