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Winter Vegetable Gratin with Gemma Dallyn

Seasonality, wood-fired cooking, close grower relationships and a nose-to-tail approach define Gemma Dallyn’s ethos. Shaped by time at Quay and Fred’s in Sydney, her work is thoughtful and community-led. Now rooted in Scotland, the former Taybank head chef shares a Winter Vegetable Gratin with Falcon Enamelware for Twixmas.

 

Now focused on the Scottish landscape and its changing seasons, Gemma has established herself as a respected and innovative voice within Scotland's food community. Currently, Gemma is developing various independent food initiatives in Highland Perthshire, ranging from intimate supper clubs to seasonal workshops that highlight Scottish provenance, preservation for the hungry gap, sustainability, and creativity in the kitchen. She also finds great joy in mentoring young chefs, emphasising values like kindness, empathy and connection.

Photos by @bmturnerphotography

 

Winter Vegetable Gratin with Herb Dressing and Hazelnut Crunch

Serves 6

300ml milk

200ml double cream

2 bay leaf

3 sprigs rosemary picked

6 sprigs thyme picked

1 large leek

2 parsnips peeled

2 carrots peeled

400g pumpkin peeled

3 large potatoes

Salt, pepper and grated nutmeg to season

Grated parmesan/hard goats cheese or gruyere to garnish

Hazelnut Crunch (12-16 tbsp)

200g hazelnuts roasted, deskinned and roughly chopped

100g panko breadcrumbs

50ml cold pressed rapeseed oil

50g roasted sesame seeds

zest of 2 lemons

1 handful flat leaf parsley finely chopped

salt to season

Herb Dressing ( 10-14 tbsp)

1 tbsp dijon mustard

30ml white wine vinegar

150ml cold pressed rapeseed oil

2 tbsp capers chopped

1 bunch of mint

1 bunch of chives

1 bunch of flat leaf parsley

zest of 1 lemon

Salt to season

 

Pre heat the oven to 180 degrees. Note- If serving on the oval plate, line the loaf tin with parchment paper to help keep its shape when turned upside down.

In a large pot, gently heat the milk and cream with the bay leaves, rosemary and thyme. Bring up to the boil then turn off and leave to infuse for 20 minutes. In the meantime, finely slice the leek, parsnip, carrots, pumpkin and potatoes, ideally on a mandolin so they are of the same thickness.

Put into the pot of cream, bring back up to a simmer, stirring continuously to coat the vegetables in the hot cream. As you continue to mix the vegetables, they will start to sweat and slowly cook, continue with this for 8-10 minutes until they start to soften and the cream thickens a little. Take off the heat, season with salt, pepper and a little grated nutmeg. Spoon into the loaf tin and press down, sprinkle with the grated cheese. Bake in the oven for 40-50 minutes until soft when spiked with a knife, bubbly and golden brown.

These recipes for the hazelnut crunch and herb dressing are in larger quantities as they are great staples to keep in your pantry or fridge for a couple of weeks and use time and time again. I love to use them both to add brightness and texture when finishing pasta dishes, eggs for brunch, salads and roasted vegetables.

Heat the oil in a frying pan, add the breadcrumbs and cook over a low heat, stirring continuously for 5-8 minutes until the breadcrumbs become golden and crispy. Take off the heat, add the hazelnuts, sesame, lemon zest, parsley and season with salt. Once completely cooled store in an airtight container or kilner jar.

Whisk together the dijon mustard, white wine vinegar and rapeseed oil until it starts to emulsify. Add the capers, herbs, lemon and season with salt.

 

Read more on Gemma Dallyn's substack here.

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