Photography by: Sam Wilkinson

Cauliflower and Swiss chard bake
 
2 Medium cauliflower heads
1 Bunch swiss chard
3 cups of cream
1 head of garlic
Nutmeg to season
Salt and freshly ground black pepper to taste
15g Parsley, roughly chopped
2T Canola oil
350g Smoked pork rashers
 
Cut the cauliflower into large “steaks” before adding to a roasting pan along with the Swiss chard and garlic. Add the nutmeg to the cream along with some salt and freshly ground black pepper to taste. Sprinkle in the parsley and stir through before pouring over the cauliflower and Swiss chard. Place the dish in an oven preheated to 180°C. Roast for 30 minutes or until the vegetables are cooked, tender and slightly charred.
 
For the pork rashers; Heat the oil over a medium heat. Cut the rashers into rough cubes before adding to the pan. Allow them to brown evenly on both sides before removing from the pan and scattering over the bake. Add an extra sprinkling of parsley and serve.