Le Pounti

Nobody is sure why chard, which is a form of beet – where we eat the leaves rather than the root – should be described as Swiss. It is common throughout northern Europe and is greatly honoured in France, where it is called blette.

The green leaves have similarities to spinach and need very little cooking, which is why it is best to cook them separately from the stalks. Simply blanched in salted water, drained then dressed with a