Chard

Imported from Cyprus and Spain. Available from some supermarkets and high street greengrocers. Chard – variously called Swiss chard, seakale beet, spinach beet and many variations – has fleshy white stems and beautiful dark leaves, which can be cooked separately like spinach with a seasoning of nutmeg. Cut the stalks into stubby lengths, removing the fine skin and stringy bits. Cook in boiling water until tender, cover with a good white sauce stirred through with generous quantities of grated Swiss cheese, and bake in a medium-hot oven until the surface is golden. This goes well with simple grilled meats and fish.