Some wonderful Swiss Chard turned up in the Riverford veg box today, so I chopped and blanched it, then laid it in a gratin dish with some sliced tomatoes from last week's box, some thyme and some chunks of undyed smoked haddock from Waitrose. This was topped with a nutmeggy cheese sauce, using good, strong Godminster cheddar, and baked until bubbling and brown. Served with toasted sourdough to mop up the sauce, it was a lovely comforting dish for a blustery dark February night.
No comments:
Post a Comment