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Chard, lentil and roast plum tomato Gratin

• 400g fresh plum tomatoes

• olive oil

• salt and freshly ground black pepper

• 1 pack precooked Puy lentils

• 1kg chard, including stalks

• 2 garlic cloves

• 1 sprig fresh thyme

• 100ml white wine

• 55g fresh breadcrumbs

• 55g Parmesan, Pecorino or other hard cheese

Oven

Place tomato slices in a single layer on an oven tray lined with baking parchment. Drizzle with olive oil, season with salt and roast in the oven for about 15 minutes or until the tomatoes are beginning to colour but are still moist.

Cut the chard stalks away from the leaves. Cook the leaves in boiling water for about five minutes until soft, then cool them under cold running water, drain and chop finely. Season well with salt and freshly ground black pepper and mix with the lentils.

Slice the chard stalks into pieces 1 cm thick. Heat two tablespoons of olive oil in a medium pan, add the stalks, garlic and thyme leaves and cook over a medium heat for five minutes.

Pour in the wine, cover with some baking parchment pressed down onto the vegetables, and simmer gently for 20 minutes until the chard stalks are soft. Add a little stock or water if it gets too dry. Season with salt and freshly ground black pepper.

Brush an oven dish, about 24 x 20 cm, with olive oil and put in the roasted tomato slices. Cover these with the chard and lentil mixture, then pour over the chard stalks and their juices and press gently to level the dish. Combine the breadcrumbs and cheese and scatter over the top. Place the dish in the oven or under a grill to brown the top and then serve.