Friends’ Field Gratin (Tian de Courgettes et Blettes)


Regather’s new market garden at Friends’ Field in Sheffield’s Moss Valley is producing the prime ingredients for this Provençal dish. Chard and courgettes grow very contentedly in our region, as most of you with allotments will know.

Serve with a simple green salad, sourdough bread and fresh sliced tomatoes drizzled with Extra Virgin olive oil and balsamic vinegar and torn basil leaves.


  • 750g courgettes
  • 8-10 large chard leaves (750g)
  • 3 tbsp olive oili
  • 2 medium onions, sliced
  • 1 clove garlic, finely chopped
  • 60g medium-grain rice
  • ¾ cup (180ml) water
  • 3 eggs, beaten
  • 2 tbsp finely chopped flat-leaf parsley
  • 60g gruyere cheese, shredded
  • 2 tbsp grated parmesan cheese
  • Freshly ground black pepper
  • ½ cup (30g) soft white breadcrumbs


  1. Trim stems and round ends from courgettes and slice thinly. Layer in colander, sprinkle each layer with salt and let stand 30 mins. Rinse then pat dry. Remove stems from chard and wash leaves well. Shred fairly finely and set aside.
  2. Preheat oven to 190C/Gas4. Heat half the oil in large saucepan. Add onions and cook gently until transparent, about 10 mins, stirring occasionally. Add garlic and cook several seconds. Add rice and water and bring to boil. Cover and simmer gently until water absorbed, about 6-8 mins.
  3. Add courgette and chard, cover and simmer 10 mins, stirring occasionally. Remove from heat and let cool slightly.
  4. Add eggs and toss well. Add parsley, half the cheeses, salt and pepper to taste, and mix well. Transfer to greased shallow baking or gratin dish and spread evenly. Sprinkle with breadcrumbs and remaining cheeses, drizzle with remaining oil. Bake until golden-brown about 30-35 mins. Serve hot.