Want to cook like our Head Chef Guy Jeffreys? If so, read on:
Serves 6 as a side.
Ingredients for Cream base:
½ a head of cauliflower, cut into chunks
½ a head broccoli, cut into chunks
3 rainbow chard, stems sliced, leaves torn
1 onion, sliced
Glug of EVOO
1 bottle of Millbrook Viognier
½ a nutmeg, grated
Big pinch salt
Ingredients for Polonaise:
½ a stale baguette
2 eggs, hard-boiled
Zest of 1 lemon
Handful of parsley, chopped
Preheat oven to maximum. In a large saucepan sauté onion, rainbow chard stems and nutmeg in EVOO until translucent. Add the cauliflower and broccoli, turn up the heat and deglaze with a glass of Viognier, reduce, add the cream and salt and boil for 10 minutes. Now add the rainbow chard leaves, stir through and pour into a casserole dish, grate over parmesan and place in the oven for 10 minutes to gratinate.
To make the Polonaise, tear the baguette into little pieces, mush the hard boiled eggs, lemon zest and parsley into the chunky bread crumbs and sprinkle over the casserole and bake for another 10 minutes, or until the Polonaise is crunchy.
Serve in the middle of the table with roast pork or chicken and of course, the remaining Millbrook Viognier, chilled.