Artichoke, Pancetta and Spinach Gratin Topped With a Walnut Crunch Recipe - Great British Chefs

Ingredients

• 1 unsalted butter, for greasing
• 300g of cooked rice
• 40g of butter
• 40g of Doves Farm Organic Plain White Flour
• 400ml of whole milk, room temperature
• 1 tsp Dijon mustard
• 1 pinch of freshly ground nutmeg
• 100g of Gruyere
• 250g of pancetta
• 200g of artichoke hearts
• 1 dash of apple cider vinegar
• 200g of spinach
• 3 garlic cloves, minced
• 50g of chopped walnuts
• 150g of breadcrumbs
• 25g of Parmesan
• 50g of mature cheddar
• 1 bunch of sage