Instructions: Wash the silverbeet then strip the leaves from the stalks and set the leaves aside. Cut the stalks into chunky pieces and place in a saucepan with the lemon juice, white wine, bay leaves and thyme and additional water if necessary, just to cover the vegetables. Simmer gently for 15 minutes.

Meanwhile, Add the olive oil to a large casserole dish saute the onions until soft then add the garlic and anchovies and saute until the garlic is golden and the anchovies have broken up. Stir in the flour and cook for a minute or two until the flour has been absorbed.

Using a slotted spoon, remove the vegetables form the liquid and set them aside. Slowly add the cooking liquid to the flour mixture, whisking well to make sure no lumps form. Simmer gently for 10 minutes until the sauce is the consistency of thick cream.

Return the cooked vegetables and add the gruyere and nutmeg and the chopped silverbeet leaves and stir well. Add salt and pepper to taste then bake in the oven at 180c. for 20 minutes or until bubbly and golden.

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