We’ve gone for seasonal rainbow chard; its earthiness is balanced here with hazelnuts, creamy goat’s curd and our version of a Sicilian agrodolce salsa. Ingredients 80 ml (1/3 ...

Rainbow chard is available year round. Look for fresh green leaves and firm stalks with no signs of wilting or discolouration.

Chard with multicolored stalks grouped together is known as Rainbow Chard ... s leaves need to be removed from the stalk before cooking. I like to hold the end of the stalk, fold the leaves ...

Swiss chard is in season from June to August, and from October to April. Look for rainbow varieties of chard at farmers’ markets or farm shops. Choose fresh-looking bunches with bright ...

The rainbow chard can be substituted with silverbeet or try combining with spinach, curly kale or cavolo nero. If using cavolo nero remember to pull away its central stem as it can be coarse.