Fulham Horticultural Society
Founded 1924
Spring Green Gratin (serves 4) I have cabbage and chard a plenty at the moment and have made this a couple of times. The mix of vegetables can vary depending on what you have available - the quantities below are just a guide. 100g pancetta 1 onion 25g plain flour 300ml milk 1 tsp mustard 200g chard 200g cabbage 200g broccoli Preheat oven to 190c. In a saucepan cook the pancetta with the onion - no need for extra oil, the fat from the meat should suffice. Sprinkle in the flour and stir for a minute. Gradually stir in the milk allowing the sauce to thicken each time. Add the mustard and season to taste. Lightly steam the vegetables, drain and stir into the sauce. Pour into an ovenproof dish and bake for about 15 mins until piping hot and golden. |