Swiss chard gratin

Swiss chard gratin

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Prep: 15 mins Cook: 40 mins plus cooling

More effort

Serves 4

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

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal507
  • fat49g
  • saturates30g
  • carbs7g
  • sugars4g
  • fibre1g
  • protein10g
  • salt1g
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Ingredients

  • 400g Swiss chard
    Swiss chard

    Swiss chard

    swiss shard

    Also known as just plain chard, swiss chard has large, fleshy but tender deep green leaves and…

  • 3 star anise
    Star anise

    Star anise

    star an-eese

    Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…

  • 200g golden caster sugar
  • 300g white wine vinegar
  • 1 tbsp coriander seeds
    Coriander seeds

    Coriander seed

    kor-ee-and-er seed

    The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…

  • 1 tbsp white pepper
  • 1 tbsp fennel seeds
    Fennel seeds

    Fennel seeds

    feh-nell seeds

    A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…

  • 300ml pot double cream
  • 3 garlic cloves, grated
  • 100g Gruyère, grated
    Gruyère

    Gruyère

    groo-ee-yeah

    Gruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…

  • good pinch of cayenne pepper

Method

  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.

  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.

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