Fabulous Day in the Farm Shop: Saturday 11 February!
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Fabulous Day in the Farm Shop: Saturday 11 February! |
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Chard Gratin, by Claire Birch
Ingredients—serves 4
500g chard
2 small cloves garlic
A little butter
400ml double cream
Grated parmesan or Poacher
Method
Remove the leaves from the chard. Keep them separate. Cut the stalks into short, manageable lengths then cook them in boiling, salted water. They should be almost tender in about 5 minutes. Drain them thoroughly and set aside. Set the oven at 180C/gas mark 4. Put a small amount of water back on the heat, salt it lightly and add the chard leaves. They will need barely a minute or two, no more, to be tender. Drain them thoroughly then leave to cool a little. Peel and finely slice the garlic. Butter a shallow baking dish, about 20cm in diameter, then scatter the garlic over the dish. Wring the chard out, making certain there is no water left (the leaves can be damp but not wet), then layer the leaves and stalks in the buttered dish. Season the cream with a little salt and black pepper and pour over the vegetables. You may find that the cream won't quite cover the chard, but no matter. Cover the top with grated Parmesan and bake for about 35-40 minutes, until the Parmesan is golden.
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