CREAMED RAINBOW CHARD

1kg rainbow chard

2 large banana shallots, sliced

100g butter

1 bulb garlic, chopped

170g mascarpone

generous tbsp dijon

large pinch of salt

tbsp black peppercorns

pinch cayenne pepper

half a nutmeg, grated

Toast the peppercorns in a frying pan until fragrant, then crush with a pestle and mortar.

Wash the chard in cold water then strip the leaves from the stems. roughly chop the stems and tear the leaves into large pieces

Blanch both in boiling salted water, the stems for 2 mins and the leaves for 30 seconds, then plunge into ice cold water. Squeeze all the water out!

Melt the butter in a pan over a medium heat and add your shallots, garlic, salt and peppercorns. Cook until soft but no colour, stirring often.

Add your cayenne pepper and nutmeg, then turn up the heat a bit before adding the rest of the ingredients, finishing with the chard.

Simmer for a few minutes until the liquid has reduced and thickened slightly. Season with lemon juice and more seasoning if needed.

Either serve immediately, or place in a pyrex dish, cover with parmesan and let the cheese bubble under the grill for a few minutes.

DELICIOUS!!