Roast pork with apples, cider vinegar & rosemary
A no-nonsense, comforting roast with real crackling - it's deceptively simple to make
Cheesy chard gratin
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- bunch chardabout 340g
- 150ml double cream
- 1 tbsp wholegrain mustard(or gluten-free alternative)
- 140g gruyèrecoarsely grated
- butterfor greasing
- 2 tbsp finely grated parmesan(or vegetarian alternative)
Nutrition: per serving
- kcal391
- fat36g
- saturates22g
- carbs3g
- sugars1g
- fibre0g
- protein15g
- salt1.4g
Method
step 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.
step 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.
