Method

• 1.
  Preheat the oven to 200°C.
• 2.
  Heat 1 tbs oil in a large frypan over medium heat. Add the leek and cook for 3-4 minutes until light golden. Set aside. Add another 1 tbs oil to the pan with the caulifower and cook for 6-8 minutes until tender and golden. Remove and set aside. Add remaining 1 tbs oil and mushroom to pan and cook for 6 minutes or until golden. Add the cavolo nero and cook for a further 2 minutes or until slightly wilted. Return leek and caulifower to pan. Season, and stir to combine.

• 3.
  Increase heat to medium-high and cook for 1 minute or until vegetables start to caramelise. Add wine and cook for 2 minutes or until reduced. Add the stock and four, and cook, stirring, for a further 2 minutes or until thickened. Stir in parsley, then pour into an ovenproof dish.
• 4.
  Grate gruyere over the top, then bake for 8 minutes or until gruyere is melted and golden. Serve with kangaroo.