bunch chard, about 340g/11½oz
150ml/¼pt double cream
1 tbsp wholegrain mustard (or gluten-free alternative)
140g/5oz Gruyère, coarsely grated
butter, for greasing
2 tbsp finely grated Parmesan (or vegetarian alternative)
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.
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.
391 kcals, protein 15g, carbs 3g, fat 36g, sat fat 22g, fibre none, sugar 1g, salt 1.4g