1

Spray 4 gratin or raclette dishes with calorie-controlled cooking spray.

2

Cook the potatoes in lightly salted boiling water for about 15 minutes, until tender. Pour a kettleful of boiling water over the spinach to wilt the leaves, then drain well. After about 5 minutes, stir-fry the leeks, pepper and mushrooms together in a little calorie-controlled cooking spray. Cook the broccoli and cauliflower together in a little boiling water, until tender (about 6 minutes). Drain well.

3

Put the potatoes and spinach into one dish; the leek and pepper mixture into a second dish and the broccoli and cauliflower into a third dish. Season with black pepper.

4

Preheat a medium-hot grill. Sprinkle the cheese over the vegetables, and grill for 4-5 minutes until bubbling and golden. Serve at once.