Raymond Blanc serves up chicory gratin with Swiss chard stalks on Kew on a Plate.

Raymond says: “A beloved classic of Belgian cooking; this is a simple, rustic family dish. The Comté cheese can be replaced by any British cheese. And, of course, omit the ham for a vegetarian version.”

The ingredients for the chicory are: 4 heads yellow chicory, 1 tbsp lemon juice, 1 tbsp sugar, 2 large pinches sea salt and 6 white peppercorns.

For the chard: 10g unsalted butter, 2 small Swiss chard stalks with leaves, stalks chopped into 1cm pieces; leaves roughly chopped.

For the cheese sauce: 35g unsalted butter, 35g plain flour, 450ml whole milk, 100g Comté cheese, finely grated, 1 tbsp Dijon mustard, pinch sea salt and pinch freshly ground white pepper.

To assemble the gratin: 4 slices cooked ham and 50g Comté cheese, finely grated.