White bean and pumpkin gratin with rosemary dressing

Serves 4

1 butternut squash, peeled and chopped
1tbsp olive oil
Sea salt and freshly ground black pepper
200g/7oz dried white beans, such as cannellini, soaked in water overnight
2 bay leaves
1 small bunch of lemon thyme
100ml/31/2 fl oz crme fraiche or double cream
1tbsp Dijon mustard
2 cloves of garlic, crushed
120g/4oz fresh white breadcrumbs
60g/21/2 oz grated Parmesan
50g/2oz unsalted butter, melted
The zest of an unwaxed lemon
For the rosemary salmoriglio
1 bunch of rosemary, leaves only
A good pinch of sea salt
50ml/2fl oz extra-virgin olive oil
The juice of one lemon

Heat the oven to 200C/400F/Gas6. Place the squash in a baking tray, drizzle over the oil, season and roast for about 25 minutes, until soft.

Drain the beans and place in a saucepan large enough to hold them comfortably. Cover with cold water, add the bay leaves and lemon thyme (do not season), bring to the boil, turn down the heat and cook until tender; this will take 40 minutes. Drain and reserve.

Place the crme fraiche in a pan with the mustard and bring to the boil; reduce by a third, add the garlic and season. Place the cooked beans, garlic and roasted pumpkin in to a gratin dish; pour over the crme fraiche mixture. In a separate bowl, mix the bread crumbs with the Parmesan, scatter over the beans and finish by pouring over the melted butter and sprinkling on the lemon zest. Place in the oven and cook until golden and bubbling.

While the gratin is cooling, pound the rosemary leaves with a pinch of salt in a pestle and mortar until the rosemary is bruised. Add the lemon juice and olive oil. Just before serving, spoon the rosemary over the hot gratin and serve, as we have here, with Swiss chard, or a simple green salad and warm bread. '