Stephen Chisholm's Spinach, Leek and Gruyere Lasagne and Inside-Out Toffee Apple Crumble

Béchamel Sauce
500ml milk
1 white onion, diced
50g butter
50 flour
25g Gruyere cheese, grated

Lasagne
300g spinach, wilted
1 tbsp Rapeseed or Olive oil
1 garlic clove, finely chopped
1 large leek, sliced
1 tsp thyme
40 ml dry white wine
150g (about 6-8) lasagne sheets
75g Gruyere cheese, grated

1. Preheat your oven to 200˚C/180˚ fan/Gas 6. Place the milk in a pan along with the onion and heat over a medium heat until steaming. Leave to infuse for 10 minutes. Meanwhile melt the butter in a pan then stir in the flour, cook for 1 minute. Pass the milk through a jug then, a little at a time; add to the flour mix stirring well between each addition. Add in the cheese at the end and stir until melted. Cover in cling film until needed.

2. Wilt the Spinach in the microwave or plunge under boiling water for a few seconds and rinse under cold water. Set aside.

3. Place a pan over a medium-low heat then add the oil, garlic, leek and thyme. Sauté for 5 minutes or until very soft. Throw in the white wine and cook until it has almost completely evaporated. Taste and season to adjust.

4. In a large oven-proof dish make 2 layers of; the leek mixture, the spinach, lasagne sheets and top with a layer of sauce. Sprinkle the Gruyere all over the top and bake in the top half of the oven for 20 minutes.

Crumble
75g butter, softened
75 self raising flour
50g rolled oats
75g Demerara sugar

Toffee sauce
75g butter
50g light brown sugar
150ml double cream
Generous pinch of salt

Six large eating apples

1. Preheat your oven to 200˚C/180˚ fan/Gas 6. Core the apples and slice off a sliver from the bottom to help them stand upright. Score the skins a few times.

2. Place all crumble ingredients into a bowl along with a large pinch of salt and rub with your fingers until large clumps form. Spread onto a line tray and bake for 10 minutes whilst you make the sauce.

3. Over a medium heat melt the butter with the sugar and cream. When smooth and an amber caramel colour remove from the heat and throw in the salt. Stir to disperse.

4. When the crumble is ready remove from the oven and cool slightly. Lower the oven to 170˚C/150˚ fan/Gas 3. In the cavity of each apple spoon in the crumble, add a teaspoon of the sauce (save the rest for serving), cover in foil and bake for 50-60 minutes checking halfway through if they need basted. The apples should be soft but still holding their shape when ready.

5. Serve hot with the extra toffee sauce and some plain yogurt or cream.