Simon's Creamy Bean Gratin

METHOD:

2 tins of white beans, drained well, or 300g flageolet beans soaked overnight then cooked for 30-40 mins the drained and dried out well

In a bowl, mix together these things:

8 anchovy fillets

4 tbs garlic oil (from last episode)

1 head of garlic (from last episode)

300ml cream

salt, pepper and a light grind of nutmeg

splash of milk

In a gratin dish (smallish, around 25cm), lay out the beans then top with the creamy mixture and some sprigs of rosemary.

Optional: Top with gruyere cheese.

Bake for 15 mins and use the broiler if the top isn't going all bubbly and brown.

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