Making the most of the last of the greens from our organic veggie garden, this dish is packed with rainbow chard, spinach and beetroot leaves.
It’s a big hug of a dish and comes with squash for you to roast and some zingy salsa verde using watercress from the garden too.
I have made to versions of this, one with cream and Mull Cheddar and also a vegan version with Cashew cream.
Winter greens, garlic, tomatoes, veg stock, puy lentil, bay,
cream, cheddar or cashew nuts