Riverford on Instagram: "We’re back with another episode of our More Veg series with an autumnal squash, leek and white bean gratin. This one is indulgently delicious, but also packed full of goodness and fibre. Served with steamed greens to balance out the richness, this works equally well for a midweek supper ad it does a dinner with family and friends.

Recipe ⬇️ Serves 4

2 leeks,

roughly sliced 3 garlic cloves

700g jar of cooked white beans – we use Bold Beans

350ml double cream

1 tbsp wholegrain mustard

1 tbsp freshly chopped sage leaves

nutmeg, to taste

1 medium sized squash - peeled, deseeded and thinly sliced 150g grated cheddar

Turn your oven to 190°C/ Gas 5, to preheat.

Heat a little oil or butter in a saucepan and add the leeks.

Cook gently for 8-10 minutes until starting to soften.

Add the garlic and cook for a further 2 mins before stirring in the beans, cream and mustard.

Bring it up to a gentle simmer.

Throw in the sage and season generously with salt and pepper and a little finely grated nutmeg to taste.

Remove from the heat.

Get a roasting tray or baking dish and add half the of the bean mixture.