Silverbeet bowls

With a slightly stronger flavour than spinach, silverbeet is delicious when pureed into a light custard. Serve as a starter or accompaniment to your main course. Use the very young leaves to eat in salads but, generally, silverbeet is better cooked.

Ingredients

6 stalks	Silverbeet, ribs removed (Main)
4	Egg yolks
300 ml	Cream
⅕ tsp	Mixed spice
1 serving	Salt and pepper
½ cup	Grated parmesan cheese

Directions

1. Preheat an oven to 170C. Grease four 100ml ramekins or cups.
2. Chop the silverbeet leaves and place into a pot of boiling water for 3 minutes. Drain and squeeze out the excess water.
3. In a blender place the egg yolks, cream, spice, salt, pepper and half the parmesan cheese. Blitz until smooth. Pour the mixture into ramekins. Sprinkle with remaining cheese. Put them into adeep baking dish and fill half way up the ramekins with water. Bake for 25 minutes until the custards are set. Serve warm.

See more of Angela's winter greens recipes

• Spinach, lemon and ricotta tart
• Brussel sprouts, peas and haloumi with tahini dressing