A recent recipe in The Guardian by Yotam Ottolenghi, champion of chard, with his typically thoughtful flavour accents. Adjust quantities to fit the weight of chard you have. This was published as a side dish but it wouldn’t take much to bump it up to a whole meal e.g. serve with some lightly spiced chickpeas and couscous. Or, if you’re a fish eater, a pan-fried fillet of white fish and some new potatoes or rice.

If you’re inspired by Ottolenghi, try this summer salad recipe we featured a few weeks ago: Green Bean Salad with Mustard Seeds and Tarragon