Pickling the chard first gives it a very deep, robust flavour. Goes well with venison or a meaty fish like turbot or halibut cooked on the bone
- 400g Swiss chard
- 3 star anise
- 200g golden caster sugar
- 300g white wine vinegar
- 1 tbsp coriander seeds
- 1 tbsp white pepper
- 1 tbsp fennel seeds
- 300ml pot double cream
- 3 garlic cloves, grated
- 100g Gruyère, grated
- good pinch of cayenne pepper
MethodPut the remaining spices in a cloth bag tied with string, add to the pan, bring to the boil, then drop in the chard, stalk first. Press the chard down in the pan and simmer for 3-4 mins – don’t worry if you can’t cover the leaves completely in the liquid, as they will wilt and become submerged while cooking. Remove the pan from the heat and leave to cool.
- oil or butter, for greasing
- 1kg Swiss chard, stems cut into 1cm pieces and leaves into quarters
- 200ml double cream
- 1 garlic clove, crushed to a paste with sea salt
- 2 egg yolks
- 200g Parmesan, grated (or vegetarian alternative)
- 75g dried breadcrumbs
- 1 tsp fresh thyme leaves
- Put a pan of salted water on to boil and cook the chard stalks for 2 mins until tender. Remove the stalks with a slotted spoon. Add the leaves and cook for 30 secs-1 min. Drain and reserve 200ml of the cooking water. In a saucepan, bring the cream to a simmer, then add the garlic and cook for 2 mins. Whisk in the water, egg yolks and 140g Parmesan, and let them all melt together and bubble for 3 mins.
- Heat oven to 180C/160C fan/gas 4. Add the chard to the saucepan, season, mix well and tip into a greased baking dish. Top with the breadcrumbs, thyme and remaining Parmesan. Cover with foil and bake for 15 mins. Remove the foil and cook for 15 mins more until golden and bubbling.
- bunch chard, about 340g
- 150ml double cream
- 1 tbsp wholegrain mustard (or gluten-free alternative)
- 140g Gruyère, coarsely grated
- butter, for greasing
- 2 tbsp finely grated Parmesan (or vegetarian alternative)
- Heat oven to 200C/180C fan/ gas 6. Strip the chard leaves from the stalks, then cut the stalks into sticks. bring a pan of water to the boil and cook the stalks for 3-4 mins until starting to soften. Then throw in the leaves for a few moments too so that they just wilt. Drain well.
- Mix the cream with the mustard, then toss through the chard with most of the Gruyère. Grease a medium gratin dish, spread the chard mix over, then scatter with the remaining Gruyère and the Parmesan. bake for 30 mins until bubbling and golden. Serve straight from the dish.
- 1 small eggplant, peeled and cut into 1-inch-thick chunks (about 3 cups)
- 2 red sweet peppers, quartered and seeded
- 2tablespoons olive oil
- 1 1/8 teaspoons salt
- 1/4 teaspoon black pepper
- 8ounces dried mafalda pasta, broken into 2- to 3-inch-long pieces
- 1/2 cup canned no-salt-added diced tomatoes, drained
- 1/4 cup dry red wine
- 1/4 cup water
- 2tablespoons balsamic vinegar
- 1tablespoon snipped fresh thyme
- 1teaspoon snipped fresh rosemary
- 1pound boneless beef sirloin steak, about 3/4-inch thick, trimmed of fat
- 6ounces cipollini onions, peeled* and halved
- 8cups coarsely chopped Swiss chard
- 1/8 teaspoon crushed red pepper
- 6tablespoons shredded Parmesan cheese (optional)
- Preheat oven to 400 degrees F. Line a 15x10x1-inch baking pan with foil. In a large bowl toss together eggplant, sweet peppers, 1 tablespoon of the olive oil, 1/2 teaspoon of the salt, and 1/8 teaspoon of the black pepper. Place vegetables in the prepared pan. Roast about 35 minutes or until sweet peppers are tender, stirring once. Let cool slightly. When cool enough to handle, peel skins from sweet peppers.
- Cook pasta according to package directions; drain. Set aside. For sauce, transfer eggplant-sweet pepper mixture to a food processor or blender. Add tomatoes, wine, water, balsamic vinegar, thyme, rosemary, and 1/2 teaspoon of the remaining salt. Cover; process or blend until smooth. If necessary, add additional water to sauce to reach a saucy consistency. Set aside.
- Meanwhile, sprinkle beef with the remaining 1/8 teaspoon salt and the remaining 1/8 teaspoon black pepper. In an extra-large nonstick skillet heat 2 teaspoons of the remaining olive oil over medium heat. Add beef; cook 6 to 8 minutes or until medium rare (145 degrees F), turning once. Remove beef from skillet; cover with foil and keep warm. Add the remaining 1 teaspoon oil and the onions to the skillet. Cook 6 to 8 minutes or until onions are golden brown. Add Swiss chard to skillet. Cook 5 to 7 minutes more or until Swiss chard is wilted and tender. Add the sauce and cooked pasta. Toss to combine. Heat through.
- Thinly slice beef; serve over pasta mixture. Sprinkle with crushed red pepper. If desired, sprinkle with Parmesan cheese.