A potato and veg dish in one, creamy bake is especially good with roast vegan chicken.
400g potatoes, peeled and thinly sliced
1 knob vegan of butter
2 garlic cloves, finely sliced
Sea salt and milled black pepper
300ml double vegan cream
75g pecorino vegan cheese, grated
1 litre ovenproof dish
1.Pre-heat the oven to 200°C/fan 18°C/gad mark 6.
2.Strip the chard leaves from stalks, and keep to one side. Cut the stalks into sticks, about 6cm long.
3. Bring a pan of water to the boil, cook the potatoes for 4 minutes. Then add the chard sticks, and cook for 1 minuets more. Add the leaves, cook for another minute, just until they’ve wilted. Drain and keep to one side.
4.Heat the butter in a small, 1 litre ovenproof dish. Add the garlic and cook for a minute, until it turns a light golden colour.
5.Add the chard sticks, leaves and potatoes, tossing well with garlic, season with salt and pepper.
6. Pour the double cream over, and scatter with grated pecorino. Bake for 15 minutes, until bubbling and golden, and serve straight from the dish.