• knob of salted butter
  • 2 tbsp sunflower oil
  • 2 small onions, peeled, halved and sliced
  • 3 garlic cloves, peeled and finely chopped
  • 150g curly kale, shredded
  • sea salt flakes and freshly ground black pepper
  • 650g swede, peeled
  • 150ml full fat milk
  • 150ml double cream
  • Good pinch ground nutmeg
  • 2 fresh bay leaves
  • small bunch thyme leaves, plus extra to garnish
  • knob Parmesan, grated


  1. Preheat the oven 180°C/160°C fan/Gas Mark 4. Grease a 25cmx16cm ovenproof dish with butter.

  2. Heat the oil in a large non stick frying pan and fry the onion and garlic for 3 minutes or until soft. Add the kale and stirring continuously cook for a further 3-5 minutes, or until wilted. Remove from the heat and season.

  3. Quarter the swede and slice on a mandolin using the finest setting. Place 1/3 of the swede in the bottom of the ovenproof dish. Place half the kale mixture on top of the swede. Repeat the above process one more time. Top with a final layer of swede.

  4. In a saucepan slowly heat the milk, cream, nutmeg, bay leaves, thyme and seasoning until just below boiling point. Remove the bay leaves and pour over the swede. Press down using a spatular. Sprinkle over the Parmesan and season.

  5. Place on a baking tray. Bake in the oven for 1 hour 30-35 minutes or until tender. Loosely cover with foil if the top starts to brown too quickly. Sprinkle with thyme and serve straight away.


To save time and effort use a mandolin to slice the swede

Perfect with Lindemanns Bin 65