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A cheesy, creamy, bubbling gratin is perfect comfort food for this time of year. This veg-packed bake makes a perfect side dish for game, meaty fish or even your Sunday roast
Recipe taken from Eat More Veg by Annie Rigg (£14.99,National Trust Books). Also available directly from National Trust at shop.nationaltrust.org.uk. Images: Nassima Rothacker.Pour the cream into a small saucepan, add the garlic and bay leaf, and bring to the boil. Remove from the heat and leave to infuse for 30 minutes. Preheat the oven to 180°C/160°C/Gas 4.
Trim the fennel and cut into wedges – either 6 or 8 per fennel depending on size. Steam over boiling water for 4–5 minutes or until tender. Use the butter to grease a gratin dish, then remove the fennel from the pan and tip into the buttered dish.
Separate the leaves and stalks from the Swiss chard. Slice the stalks into 3cm pieces, tip into the steamer and cook for 2–3 minutes. Meanwhile slice the leaves and add these to the pan, and cook for a further minute or so until wilted.
Remove from the pan and arrange around the fennel wedges. Season well and strain the infused cream over the veggies. Cut the taleggio into nuggets and tuck amongst the vegetables.
Scatter with breadcrumbs and the grated Italian-style hard cheese and bake on the middle shelf of the preheated oven for 30 minutes until golden and bubbling.
Pour the cream into a small saucepan, add the garlic and bay leaf, and bring to the boil. Remove from the heat and leave to infuse for 30 minutes. Preheat the oven to 180°C/160°C/Gas 4.
Trim the fennel and cut into wedges – either 6 or 8 per fennel depending on size. Steam over boiling water for 4–5 minutes or until tender. Use the butter to grease a gratin dish, then remove the fennel from the pan and tip into the buttered dish.
Separate the leaves and stalks from the Swiss chard. Slice the stalks into 3cm pieces, tip into the steamer and cook for 2–3 minutes. Meanwhile slice the leaves and add these to the pan, and cook for a further minute or so until wilted.
Remove from the pan and arrange around the fennel wedges. Season well and strain the infused cream over the veggies. Cut the taleggio into nuggets and tuck amongst the vegetables.
Scatter with breadcrumbs and the grated Italian-style hard cheese and bake on the middle shelf of the preheated oven for 30 minutes until golden and bubbling.
15 minutes
Serves 18-22 scones
