Ingredient Archives: Swiss Chard

Smoked ham and Savoy Cabbage Hash with a Broiled Egg

Smoked Ham and Savoy Cabbage Hash with a Broiled Egg

Now we have had a good hard frost or two, it’s time to  really enjoy the best of the brassicas. Brussels sprouts, kale and cabbage all benefit from a hard frost; it cuts a little of the bitterness and gives them a little sweet edge. We’ll be using them a lot more over the coming […]

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Grilled Monkfish and Chard Tagine with a Simple Fennel Salad

Grilled Monkfish and Chard Tagine with a Simple Fennel Salad

After a good thanksgiving week of overindulgence I think we all crave a little bit of clean tasting food. Much as I love turkey with all the trimmings and its resulting tryptophan food coma, I need to have something lighter and sharp soon afterwards. But it’s still cold and wintry here, so hearty food is […]

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light baked pasta

Baked Pasta —A light version with Yoghurt, Squash, Kale and Feta

This week I have visitors and so I wanted to start with a dish that I think is a perfect meal to greet people (not so) fresh off a long transatlantic flight. Feeding people who have just arrived after a long journey is a tricky affair. You want to welcome them into your home with […]

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Swiss Chard chickpea and tamarind stew

Swiss Chard, Chickpea and Tamarind Stew

About a month ago I broke my Ottolenghi virginity by trying out a soup of his made with Swiss Chard, lentils and lemons. I had been a little apprehensive about trying it, concerned that the cinnamon in the soup would overpower anything else. But I gave it a shot and since then have been itching […]

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lentil and chard soup

Swiss Chard, Red Lentil and Lemon Soup for Spring

I’ll admit now to being a little apprehensive about making this soup for a few reasons. There’s the use of red lentils; which I associate (unfairly) with bad ’70s vegetarian cookery. There’s the use of cinnamon, which has a tendency to overpower any subtlety of flavours. And then there’s the knowledge that the psychedelic colours […]

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step by step shortcrust

Swiss Chard and Korean Watercress Quiche with a Herb Crust

 Quiche hasn’t been a fashionable meal for many years, but it certainly deserves to be more popular. Incredibly easy to make, the creamy egg and cream mix sets off the filling and keeps it moist while the  pastry adds a biscuity texture (in a good way).  And they are so versatile. Whether it’s a traditional […]

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