2 small Swiss chard stalks with leaves, stalks chopped into 1cm pieces; leaves roughly chopped
4 heads yellow chicory
1 tbsp lemon juice
1 tbsp Dijon mustard
35g/1¼oz plain flour
2 large pinches sea salt
pinch sea salt
1 tbsp sugar
6 white peppercorns
pinch freshly ground white pepper
10g unsalted butter
35g/1¼oz unsalted butter
100g/3½oz Comté cheese, finely grated
50g/1¾oz Comté cheese, finely grated
450ml/16fl oz whole milk
4 slices cooked ham