Name: Swiss chard gratin
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 400g Swiss chard; 3 star anise; 200g golden caster sugar; 300g white wine vinegar; 1 tbsp coriander seeds; 1 tbsp white pepper; 1 tbsp fennel seeds; 300ml pot double cream; 3 garlic cloves grated; 100g gruyère grated; good pinch of cayenne pepper

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Swiss chard gratin

Swiss chard gratin

Tom Kerridge

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Serves 4

More effort

Prep: 15 mins

Cook: 40 mins

plus cooling

A star rating of 3.9 out of 5.13 ratingsRate

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Pickling the chard first gives it a very deep, robust flavour. Goes well with venison or a meaty fish like turbot or halibut cooked on the bone

Gluten-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

400g Swiss chard
3 star anise
200g golden caster sugar
300g white wine vinegar
1 tbsp coriander seeds
1 tbsp white pepper
1 tbsp fennel seeds
300ml pot double cream
3 garlic cloves

grated
100g gruyère

grated
good pinch of cayenne pepper

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Nutrition: per serving

kcal507
fat49g
saturates30g
carbs7g
sugars4g
fibre1g
protein10g
salt1g

Method

step 1

To pickle the chard, put 400ml water in a large saucepan or sauté pan with the star anise, sugar and vinegar. Put the remaining spices in a cloth bag tied with string, add to the pan, bring to the boil, then drop in the chard, stalk first. Press the chard down in the pan and simmer for 3-4 mins – don’t worry if you can’t cover the leaves completely in the liquid, as they will wilt and become submerged while cooking. Remove the pan from the heat and leave to cool.
step 2

Heat oven to 180C/160C fan/gas 4. Once cooled, remove the chard from the pickle mix and pat dry with a clean kitchen towel. Lay the chard in an A4-sized baking dish. In a bowl, whisk the cream and garlic together with some seasoning, then pour over the chard. Sprinkle over the cheese and cayenne pepper, and bake for 30 mins.

Recipe from Good Food magazine, September 2016

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A star rating of 3.9 out of 5.13 ratings

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