Leek, mushrooms and cranberry gratinata

Today I went to M&S to pick up the turkey crown I've ordered for Christmas. To say it was crowded would be an understatement. And of all days the tills in the whole shop were playing up, with one till refusing to process cards after another. I came home battered and grumpy. When I arrived home, our Christmas fruit and veg box arrived from Abel & Cole. I looked at the lovely vegetables and decided to cook an Italian-inspired dish of leek gratinata, with mushrooms and Grana Padano cheese.

Leek, mushrooms and cranberry gratinata
Ingredients:
77g pancetta cubes
3tbsp + olive oil
3 leeks
200g brown button mushrooms
1tsp dried thyme and basil
4tbsp single cream
a handful of dried cranberries
60g Grana Padano
a handful of pine nuts

Start frying pancetta cubes in the olive oil. Add finely sliced leeks, fry stirring for 5 minutes. Add the sliced mushrooms and cook for another few minutes, stirring. Season with salt and dried herbs.
Put the leek and mushroom mix as well as dried cranberries into a deep ceramic roasting dish, pour the single cream over it. Scatter the grated Grana Padano cheese and cook at 180C for 10 minutes, until the cheese has melted. Add a handful of pine nuts in the last couple of minutes of cooking. Serve hot with a nice crusty bread.