- Chard (or try other veg)
- Olive oil
Can also try with anchovies – recipe here
Chop the chard and boil the stem pieces for a couple of minutes, then add the leafy bits and boil for another 3 mins. Then drain and blanch in iced water.
Squeeze out extra water and scatter over the bottom of a dish, mixing in a little cream – just enough to coat – and some salt. Then lightly mix the breadcrumbs with a little olive oil and grated cheese. Scatter lightly over the chard – there should not be too much – you should still see the chard.
Bake in an 180 degrees oven for 20 mins. Use grill/oven setting or grill a bit at the end. The cheese/breadcrumb mix should be light, dry and toasty.