POTATO, BACON AND GREENS CHEESY BAKE

This hearty supper dish fills you up and keeps out the cold. You can replace the spring greens in this recipe with any variety of green cabbage. Vegetarians can omit the bacon.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to fan 200°C/gas 7 and lightly oil a 5cm/2in deep gratin dish. Peel the potatoes and cut them into 2cm/¾in thick chunks. Place in a saucepan of cold unsalted water. Bring up to the boil and cook for 15–20 minutes, or until tender. Drain into a colander.

Step 2

Clean the spring greens, so that you are left with their hearts. Roughly slice the hearts.

Step 3

Set a large non-stick frying pan over a medium-high heat. Add 3 tablespoons oil and, once hot, add the bacon and fry for 3 minutes, or until it begins to colour. Reduce the heat to low and add the onion and garlic. Fry gently for 8 minutes, then add the caraway seeds and cook for a few minutes until the onion is soft and golden.

Step 4

Increase the heat and stir in the greens – you may need to add them in two batches. Add a tiny bit of water, if necessary, to prevent them from catching. As soon as they’ve wilted, mix in the potatoes, followed by 30g/1oz Parmesan. Season to taste.

Step 5

Spoon half the warm mixture into the bottom of the oiled dish. Dot with half of the diced Taleggio, then cover with the remaining potato mixture and strew the top with the remaining Taleggio. Sprinkle with the remaining Parmesan. Bake immediately in the centre of the preheated oven for 15–20 minutes, or until the vegetables are piping hot and the cheese is bubbling and flecked gold.