Pastoral Support: Welcome back!

Welcome back after these trying times. It is lovely to see the children in the bubbles with their friends and working hard. The Pastoral team are still here to support our parents and families with any concerns or worries .

You can contact us through enquiries on the website or phone the school and ask for Debbie, Sam or Lucy.

Watch this space for extra recipes, support groups and activities happening in the area. For now check out this amazing recipe below!

Stay Safe

Debbie, Sam and Lucy

Cheesy celeriac, leek & rosemary gratin

  • Prep:25 mins
    • Cook:1 hr and 35 mins
  • Easy
  • Serves 8

Combine celeriac and leek with mature cheddar for an indulgent Christmas side dish. A spoonful of mustard or horseradish stirred through the cream wouldn’t go amiss. GLUTEN FREE!

  • Gluten-free
  • Vegetarian

Ingredients

Method

  • STEP 1

Heat the butter in a saucepan. Add the leeks, rosemary and bay leaf, then cover and cook very gently over a medium-low heat for 15-20 mins until the leeks are soft. Pour over the milk and almost all of the cream, then season and bring to the boil. Remove from the heat and leave to cool a little, then scoop out the bay leaf.

  • STEP 2

Pour a little of the leek mixture into an ovenproof gratin dish. Arrange a layer of celeriac in the dish, then season. Spoon over some more of the leek mixture and scatter with a little cheese. Repeat the process, alternating between layers of the leek mixture, cheese and celeriac slices, then finish with a drizzle of cream and the last of the cheese. Can be prepared up to a day ahead and kept in the fridge. 

  • STEP 3

Heat oven to 180C/160C fan/gas 4. Bake the gratin for 1 hr-1 hr 15 mins until the top is golden and the celeriac is tender when poked with a knife. If the gratin is browning a little too much, cover the dish in foil. Can be chilled, then reheated in a microwave or oven on a low heat with a drizzle more cream.