This gratin is easy to make once the cardoons have been roasted. It's perfect by itself but also delicious with fillet of beef.
2 Belgium endives
250g/8oz roasted cardoons
200ml/7fl oz crème fraîche or double cream
1tbsp Dijon mustard
1 small bunch of thyme, leaves only
Sea salt and freshly ground black pepper
150g/5oz soft white breadcrumbs
80g/3oz freshly grated Parmesan
50g/2oz unsalted butter
Parsley, finely chopped to serve
Heat the oven to 180C/350F/Gas4.
Slice the endives in half lengthwise and then each half into three. Arrange the sliced endives and roasted cardoon in a buttered earthenware gratin dish. Place the crème fraîche, mustard and thyme in a saucepan over a gentle heat. Bring to a simmer and cook for six to seven minutes to slightly reduce, thicken and flavour the cream. Remove from the heat and pour over the vegetables. Mix together the breadcrumbs and cheese in a bowl and scatter over the top. Melt the butter and pour it over, then bake in the oven until golden and bubbling. Serve garnished with finely chopped parsley.