: Adapted from Annabel Langbein



Bunch of Silverbeet

Herb crumble topping (see recipe below)

Olive Oil

Toasted pine nuts (optional)


Blanch the Silverbeet, stalks and leaves. Take out, put to one side in a colander to cool. Once cool, chop up stalks and leaves and saute in oil until coated. Use to line the bottom of a 30cm gratin dish.

Put the Provencal Crust over the Silverbeet to make a complete layer and drizzle with Olive oil. Top with Pine nuts if using

Bake for 40 minutes at around 170 degrees C


Herb Crumble Topping

Prep time: 10 mins

Makes: 2 cups


loaf day-old rustic bread

4 cloves garlic

2 handfuls parsley leaves

1 tsp coarsely chopped rosemary leaves

60g / 2 oz butter, softened but not melted

Finely grated zest of 1 lemon

cup coarsely grated parmesan

Break bread into rough chunks, removing crusts if they are very hard, and pulse in a food processor until coarse crumbs form. Measure out 2 heaped cups and freeze any remaining crumbs for future use.

Place garlic, parsley, rosemary, butter and lemon zest in a food processor and whizz to chop finely. Add breadcrumbs and parmesan and pulse to just combine. Herb crumble topping will keep in a container in the fridge for up to a week or can be frozen.

Excellent for a flavour burst over cauliflower cheese, chicken pie or any baked or roasted vegetables