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Guy Jeffreys’ creamed garden greens

Get maximum flavour using fresh produce from your own backyard. So simple but so tasty.

Serves 6 as a side 

Ingredients for creamy greens 

  • ½ a head of cauliflower, cut into chunks
  • ½ a head broccoli, cut into chunks
  • 3 rainbow chard, stems sliced, leaves torn
  • 1 onion, sliced
  • Glug of Extra Virgin Olive Oil (EVOO)
  • Bottle of viognier
  • 600ml cream
  • 50g parmesan
  • ½ a nutmeg, grated
  • Big pinch salt

Ingredients for polonaise

  • ½ a stale baguette
  • 2 eggs, hard boiled
  • Zest of 1 lemon
  • Handful of parsley, chopped


  1. Pre heat oven to maximum.
  2. In a large saucepan sauté onion, rainbow chard stems and nutmeg in EVOO until translucent.
  3. Add cauliflower and broccoli, turn up the heat and deglaze with a glass of viognier, reduce, add the cream and salt and boil for 10 minutes.
  4. Now add the rainbow chard leaves, stir through and pour into a casserole dish.
  5. To make the polonaise, tear the baguette into little pieces.
  6. Mush hard boiled eggs, lemon zest and parsley into the chunky bread crumbs and sprinkle over casserole and bake for 10 minutes or until polonaise is crunchy.
  7. Serve in the middle of the table with roast pork or chicken and the rest of the bottle of viognier.