1lb chard, 1 1/2 lb potatoes, 3 oz Marg, 4 cloves of garlic, 2 tbsp flour, 1pt milk, 4oz cheddar cheese, S&P.
Chop chard, and steam stems for 10 mins. Add leaf and cook for a few more mins. Cut pots into 1cm slices and boil for 5 mins. Grease shallow tin and use half pots on bottom layer, the chard, and rest of pots on top layer. Make sauce:- Melt marg, fry garlic, stir in flour and cook for 1 min. Slowly add milk stirring continously until milk thickens. add 1/2 of the cheese and S&P. Pour sauce over veg and top with remaining cheese. Bake 180c, gas mark 4 for 35 mins.