The Guardian Feast Supplement, December 22, 2018

  • Kale pesto strata with Gruyère and mustard

    Kale pesto strata with Gruyère and mustard (page 3)

    from The Guardian Feast Supplement, December 22, 2018 The Guardian Feast Supplement, December 22, 2018 by Yotam Ottolenghi

    • Categories: Egg dishes; Sauces, general; Main course; Christmas; American; Italian; Vegetarian
    • Ingredients: sourdough bread; kale; parsley; oregano; red chillies; shallots; Parmesan cheese; Gruyère cheese; eggs; milk; double cream; capers; apple cider vinegar
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  • Kale pesto strata with Gruyère and mustard

    • debkellie on December 27, 2019

      Very tasty combo: I subbed in some leftover "Potato and herb pull-apart bread wreath" for the sourdough (and pesto); and added some leftover baked ham.. absolutely wonderful!. Good leftover dish!

    • debkellie on November 04, 2022

      Made this one again: but subbed home-grown broccoli leaves for the kale; and added some roasted mini yellow & orange bell peppers, and some leek. Still tasty. Still a great use of leftover bread crusts saved over the weeks ;-) Frugal Hoosier.

  • Roast hake with braised white beans and chorizo

    • sissle_v on July 14, 2023

      Used butter beans and borlotti beans. Added two aniseed stars instead of Pernod. Didn’t have any fennel or saffron.

  • Sprout, apple and celeriac slaw

    • Frenchfoodie on January 03, 2026

      Delicious way to use up the sprouts not needed for Christmas day. I used parsley root rather than celeriac and a little dill rather than tarragon as I was trying to use up stuff I had in. Will try again as written but good to know it is adaptable.

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  • Published Dec 22 2018
  • Format Magazine
  • Page Count 16
  • Language English
  • Countries United Kingdom

Publishers Text

Feast is a Saturday magazine supplement to The Guardian newspaper; it includes food and drink features and recipes, and combines most of The Guardian's food writers under one cover. The magazine encompasses the articles and recipes that formerly appeared in the Weekend magazine, Cook, and in the Thursday G2 are now contained in Feast.