Autumn is just around the corner and to celebrate we’ve released our October and November Sunday Lunch dates. We’re also sharing our beloved Truffled Garden Greens recipe for you to try and share with your friends and family alongside a hearty roast!
Ingredients
- 300g Kale
- 300g Cavolo nero
- 50g Butter
- 50g Plain flour
- 500ml Milk
- 100g Mature cheddar grated
- 100g Old Winchester or Gouda cheese
- 1 tsp English mustard
- 2 tsp Black truffle paste
- 50g Stale bread, blitzed to crumbs
- 2 tsp Thyme leaves
- Truffle oil
Method
Heat the oven to 200C
- STEP 1
Roughly chop 300g of Kale. Blanch in salted boiling water for approximately 30 seconds, drain and leave to one side.
- STEP 2
Meanwhile, melt the butter in a saucepan, onced melted add the flour and continuously stir until you have a thick paste. Add the milk, a splash at a time and stir until all the milk has been added. Cook for 2-3 minutes until the sauce has thickened enough to coat the back of a spoon. Stir in the cheeses (leave a little to one side to sprinkle on top), the mustard, truffle paste and some seasoning.
- STEP 3
Fold the blanched kales into the cheese sauce, then tip everything into an ovenproof baking dish. Scatter over the breadcrumbs (we use gluten-free bread), thyme, remaining cheese & a generous drizzle of truffle oil then bake for 25-30 mins until golden, crispy on top and bubbling at the edges. Leave to stand for 5 minutes before serving and enjoy alongside your hearty Sunday Lunch!
