This is a great way to get more veggies into your diet, and can be vegan or vegetarian as well. It’s adapted from a far more complicated Hugh Fearnley-Whittingsall recipe previously published in the Guardian newspaper.
Cos type lettuces (I use two baby gems)
Bread crumbs (I used Japanese panko)
Wash and chop the lettuce, drain thoroughly. Toss with oil, salt and pepper. Put it in a casserole dish. Roast at 200°c for 25 minutes – keep an eye on it, do not let it burn.
While the lettuce roasts, wash and chop your celery and spring onions. Fry them in a pan with the pancetta, add the peas (I use them from frozen), season with pepper (if not using pancetta you could add a little salt).
Remove the lettuce from the oven, scatter the veg and pancetta over the lettuce. Reserve any liquid in the pan.
Sprinkle grated Parmesan over the gratin. Fry the breadcrumbs lightly in the preserved oil and fat. Scatter over the gratin. Return to oven for 5-10 minutes to melt the cheese and brown the breadcrumbs.
Serve on its own or with some crusty bread.
To make it vegetarian/vegan omit the pancetta, and switch the Parmesan for a dairy free hard cheese. You can add any other veggies that appeal too.