The Swiss Chard on the allotment is looking great after a not too dry summer and it’s picking now. Some people like the ‘rainbow’ chard for the variety of colours but I have always visually preferred the deep green leaves and creamy white stalks! Time for one of my favourite Swiss Chard recipes then..

Swiss Chard, lentil and bay gratin

Serves 4
250ml vegetable stock
400g tin of chopped tomatoes (or fresh if you still have them in the greenhouse)
3 bay leaves (or more if you really like the flavour!)
250ml double cream
400g tin of green puy lentils, drained (or 125g dry weight and home-cooked)
400g chard (swiss or rainbow)
Butter or olive oil
2 garlic cloves, finely chopped
A whole nutmeg
50g mature cheddar, grated (optional)

1. Combine the stock, tomatoes and bay leaves in a saucepan and bring to a simmer. Cook for 10-15 minutes, or until the mixture has reduced by about a third, then pour in the cream and the lentils and cover to keep warm.
2. Cut the chard stalks from their leaves and shred the leaves into 1cm-wide ribbons, then cut the stems into 2cm lengths, keeping them separate.
3. Heat a shallow ovenproof pan with a lid on a medium heat. Add a knob of butter or drizzle of oil, then add the garlic. Cook for 1-2 minutes, add the chard stalks, then cover and cook for 5 minutes, or until they have lost their rawness. Remove the lid. Stir in the leaves, then take the pan off the heat.Pour in the lentil mixture, grate in some nutmeg and mix well.
4. If you don’t have an ovenproof pan, transfer the mixture to a gratin dish at this point. Dot over the cheese, if using, then bake at 200C/400F/gas 6 for 25 minutes, until golden and bubbling.