Braised leeks and Swiss chard
- 1kg/2¼lb leeks, trimmed, sliced and well washed
- 500g/1lb 2oz Swiss chard
- 3 tbsp olive oil
- salt and freshly ground black pepper
- Take the leaves off the chard and shred the stalks and leaves finely. Wash and drain well.
Put the oil in a large pan add the leeks and the chard stalks. Season well, cover and cook slowly until tender.
Mix in the chard leaves and allow to wilt. Serve at once.
Moroccan chard & lamb pan-fry
- 1 bunch chard
- 1 oz olive oil
- 600g diced shoulder of lamb
- 1 onion , sliced
- 2 garlic cloves , sliced
- 1 tsp each ground turmeric , cumin seeds, coriander seeds
- pinch chilli flakes
- 400ml stock , lamb or chicken
- handful raisins
- handful toasted pine nuts
Strip the chard leaves from the stalk. Cut the stalk into batons and roughly shred the leaves. Set aside separately. Heat the oil in a sauté pan and fry the lamb for 5-6 mins over a high heat until browned. Add the onion, garlic, chard stalks and spices and continue to cook for 3-4 mins until softened. Pour over the stock and scatter in the raisins, then simmer for 4-5 mins to make a sauce. Wilt chard leaves through the stock, season and serve scattered with pine nuts.
Kale is a highly nutritious vegetable that is part of the cabbage family. Try these tasty cooking ideas…
For a ‘Chinese Seaweed’ Kale…drizzle whole stems with olive oil, sprinkle with salt and sugar and bake in the oven (190°c) for no more than 5 mins (check after 3 mins) until deep green and crispy…
Thinly slice, steam and add to your mash for a delicious ‘Bubble & Squeak’…
Delicious chopped and added to rice or couscous dishes ‘tabbouleh’ style. Add lemon juice and garlic, chopped tomatoes and cucumber, and anything else you fancy!
3 ways with…
Grill or fry your asparagus for a few minutes, then just add a knob of butter and a twist of black pepper…delicious!
Heat a little sunflower oil in a wok or deep frying pan until hot, add the asparagus and stir fry for 3-6 minutes. Finish with soy sauce, sweet chilli sauce or your favourite oriental condiment.
Arrange the spears in an ovenproof baking dish. Add some cherry tomatoes. Season and drizzle with olive oil. Cut some bacon rashers in half, roll up tightly and arrange in the dish. Drizzle with honey, then bake for 20 mins at 200C. Whisk up some olive oil, red wine vinegar, mustard, salt and pepper in a large bowl until blended. Toss some spinach or rocket leaves in the dressing, then serve with the roasted asparagus, bacon and tomatoes.
(If you plan to keep your asparagus for a few days, keep it fresh by placing in a jug or vase with the stems in water, then store in the fridge).
Heat gently in a little water until completely soft, and mix with apple or orange juice for a refreshing drink.
Roast slowly (140c – 1 hour) covered, in a little dessert wine, and sprinkled with caster sugar and orange zest…lovely served with ice-cream.
Poach and purée the rhubarb and use it instead of apple sauce with pork .
Purple/White Sprouting Broccoli
Toss in a pan with a generous serving of butter, lots of salt & pepper, and a squeeze of lemon juice.
Add to stir fries, cooking for just a couple of minutes.
Boil the broccoli for 3 mins, and add to some fried pear and walnuts. Stir in some balsamic vinegar, crumble over some stilton cheese, and mix with some green leaves for a delicious warming salad.
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