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.
25g plain flour
1 tsp mustard
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.