Cheesy chard gratin

• bunch chard↗

  about 340g

• double cream↗150ml ml
• wholegrain mustard↗1 tbsp tbsp

  (or gluten-free alternative)

• gruyère↗140g g

  coarsely grated

• butter↗

  for greasing

• finely grated parmesan2 tbsp tbsp

  (or vegetarian alternative)

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/ gas 6. Strip the chard leaves from the stalks, then cut the stalks into sticks. Bring a pan of water to the boil and cook the stalks for 3-4 mins until starting to soften. Then throw in the leaves for a few moments too so that they just wilt. Drain well.

2. 2

   Mix the cream with the mustard, then toss through the chard with most of the gruyère. Grease a medium gratin dish, spread the chard mix over, then scatter with the remaining gruyère and the parmesan. Bake for 30 mins until bubbling and golden. Serve straight from the dish.