Isn't this chard beautiful? It makes me smile when I open the bag and find some - those colours. This bunch was destined to be part of our Sunday roast along with shoulder of lamb from Waltham Place and roast potatoes.
My perfect guest is my brother-in-law Jon who usually comes round for Sunday dinner and often takes over some of the cooking. This week he offered to prepare the chard. He started by making a roux sauce with flour, butter and a cupful of vegetable stock instead of milk.
He then chopped the chard - including the stalks - and cooked them gently in the sauce.
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