GRATIN OF SILVERBEET STEMS WITH BLUE CHEESE

serves / 4 prep+cook / 55 minutes

1 tbsp butter

(at room temperature) 12 stems silverbeet,

leaves removed Salt 1 cup cream 100g soft blue cheese Freshly grated nutmeg Freshly ground black pepper ½ cup fresh white

breadcrumbs 1Preheat

the oven to 180C (160C fan-forced). Butter a 1 litre gratin dish or four individual gratin dishes with half of the butter. 2Set

a colander in the sink ready to drain the stems. Remove the strings from the stems using a small, sharp knife, then cut the stems into 8cm lengths that are 1cm wide. 3Bring

a large saucepan of lightly salted water to a boil over medium heat. Blanch the stems for 10 minutes, then carefully tip them into the colander. Quickly run the stems under cold water to stop them cooking and pat them dry in a clean, thick tea towel. 4Wipe

out the saucepan. Bring the cream to a boil in the saucepan over medium heat, then drop in the cheese and lower the heat. Stir gently with a wooden spoon until the cheese has melted. Taste and season with nutmeg, salt and pepper (be careful when adding salt as the cheese is already quite salty). 5Drop the stems into the cheese mixture and stir well. Tip the stems and the sauce into the prepared gratin dish. 6Smooth

the top, then scatter with the breadcrumbs and dot with the remaining butter. Bake until bubbling and golden — about 25 minutes for a large gratin dish and 15 minutes for individual ones. RECIPES / THE COOK’S APPRENTICE BY STEPHANIE ALEXANDER