Swede and Kale Layer Cake

160g sliced curly kale
1 swede, peeled and sliced
1 tsp olive oil
1 onion, thinly sliced
2 garlic cloves, crushed
2 rosemary sprigs, leaves only, chopped
4 thyme sprigs, leaves only, chopped
3 free range eggs
150ml semi-skimmed milk
50ml single cream
60g mature lighter cheese, grated
200g mixed leaf salad

Preheat the oven to 180°C/fan 160°C/Gas 4 and line a loaf tin, 18cm x 10cm. Put the kale in a pan of boiling water, reduce to a simmer and cook for 5-6 mins until tender. Transfer to a colander (save the pan of water), rinse under cold water to cool, then squeeze out the excess water.

Put the swede in the pan of water and simmer for 5 mins, then drain well and pat dry.

Heat the oil in a frying pan over a medium heat. Cook the onion for 5-7 mins, until softened. Add the garlic, rosemary and thyme, then cook for 2 mins more. Remove the pan from the heat and set aside.

Whisk the eggs, milk, cream and cheese together with seasoning.

Layer the kale, swede and onion in the tin with the egg mixture. Bake for 30 mins, until golden. Leave the loaf to cool in the tin for 10 mins, then cut into slices and serve with the salad.

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