Vegan Swiss Chard & Sweet Potato Gratin

Preheat oven to 190°C/375F/Gas 5

Heat 2 tbsp of olive oil in a saucepan and add the chopped chard stalk and ribs. Sitr, then cover and cook over a low heat for approx. 4 minutes, stirring occasionally

Add the leaves, and cook for a further 5 minutes. Season with salt and black pepper. Set aside

Place the olives, sun-dried tomatoes, soy sauce, thyme, parsley and 2 tbsp of olive oil into a food processor/blender and blend to make a smooth paste

Lightly oil a 30cm/12in ovenproof dish. Place a layer of the chard with any cooking juice and a layer of the potatoes into the dish. Spread a little of the olive paste over the chard and potatoes. Continue layering the chard, potatoes and olive paste. Finish with a layer of chard.

Sprinkle the vegan cheese on top of the gratin

Bake in the oven for about 25-30 minutes until it is brown and bubbling. Serve with a tomato or green salad