Rainbow Chard & Crab Gratin ... The Dancing Queen & The Kitchen Disco Chronicles

There is nothing like dancing around the kitchen, listening to the radio whilst whipping up delicious foodies delights ... Such as this Rainbow Chard and Crab Gratin ... No, no, stay with me ...

I serve this simply with just a hunk of buttered granary bread, although I think some garlicky, rosemary roasted potatoes would absolutely make a suitable side dish to squish into the creamy sauce. You can use fresh or tinned crab here, it's a very forgiving dish, it just wants you to eat it

Embracing the Rainbow Chard

I was a little daunted by the thought of rainbow chard, so I decided I needed to disguise and conquer this particular little aversion ... So I give you a creamy, garlicky, cheesy gratin with a slight cayenne pepper background heat, the lemon and crab lift this gratin into making a simple dish taste really luxurious ... Then the rainbow chard with the slight crunch of the still tender stems and the slight chew of the wilted leaves, makes this a little dish of heaven and has actually made me look at rainbow chard a little differently. The aromas wafting through my kitchen pulled me into an impromptu dance as it baked.

Kitchen Dance Moves: A Surprise Encounter

... Sooo anyway ... I got completely busted whilst dancing in the kitchen by a rather surprised neighbour, who happened to catch me through the window seriously rocking it out ... Now there's only one option here ... Way too late for styling it out now ... So it's important to maintain the control here, after all there's no shame here, the kitchen after all is the best place to dance ... So we simply maintain the eye contact ... Whilst we smile and wave, shimmy, another quick smile and wave, pivot and boogie back around to face the fridge  ... Yep I'm preeetty sure we just got away with that!!

The Perfect Rainbow Chard & Crab Gratin Recipe

Here's a straightforward yet indulgent recipe for a creamy, garlicky rainbow chard and crab gratin that is sure to impress—You can use fresh or tinned crab here, it's a very forgiving dish, it just wants you to eat it with big hunks of granary bread. So whether you're hosting friends or treating yourself, dig out your big spoons and dance the night away.

Ingredients

• 1 bunch of rainbow chard (roughly chopped)

• 1 can of crab meat (or fresh crab for a gourmet touch)

• 600mls double cream

• 1 clove of garlic grated

• 2 handfuls of parmesan

• 2 handfuls of grated cheese (such as Gruyère or cheddar)

• ½ tsp cayenne pepper

• pepper to taste

  
  
  
  

Method

1. Preheat oven to 375°F (180°C).

2. Prepare the rainbow chard: Separate the leaves of the chard from the stems. Chop stems into sticks. Pop the stems in boiling water for 4 mins, then add the leaves just to wilt. Drain and put to one side.

   
   

3. Make the creamy sauce: Add 600ml cream to a dish, grate in a clove of garlic, squeeze in the juice of a lemon, add 2 handfuls of grated parmesan, I also added 2 handfuls of grated Gruyère or Cheddar cheese but extra parmesan would also work instead. Scatter over 1/2 tsp cayenne pepper and a good grind of pepper, add the crab,

   
   

4. Combine ingredients: then give the chard a little squeeze before adding that too. Give it all a good mix through

   
   

5. Bake until bubbly: Place in the oven for 20-25 minutes or until the top is golden and the sauce is bubbling.

   
   

Serve this heavenly dish with a piece of buttered granary bread for a delightful contrast.