Titanarum

Here’s the tastiest lasagne ever. And probably one of the healthiest too. Star ingredient: rainbow chard (see picture). To grow this crop stick some seeds in the ground, wait three months or so depending on season, then harvest. Like perpetual spinach it keeps growing. Always pull off the outside and largest leaves, don’t worry if they are slightly damaged or partially eaten. I used 12 large leaves for a 4 person lasagne. Wash thoroughly to get rid of small snails and grit and whatnot then steam or boil until collapsed. Pour into cold water and get ready to assemble. Other ingredients I used are: fresh egg lasagne sheets, nutmeg, grated mature cheddar (ideally a bit nutty and sweet) and a large jar of Lloyd Grossman’s tomato and chilli pasta sauce.

Assembly: A bit of tomato sauce on the bottom is followed by a sheet of lasagne. Grate lots of nutmeg over it, sprinkle a bit of cheese and then wring the water out of three or for leaves of chard. Unfold and cover as best you can. Make the layer as thick as you like. Grate more nutmeg, sprinkle more cheese and add tomato sauce. Repeat until you’re out of ingredients or the container can’t hold anymore. Just make sure most of the cheese is on top and all of the pasta sheets have some tomato sauce to cook in. Bake for 30-40 minutes on gasmark 5. I forgot to grow chard this year but have a generous allotment neighbour in K. Thanks, sweetie.