This recipe uses amazing, fresh from our fields rainbow chard!
Chard is a leafy green vegetable that is full of vitamins, iron, magnesium and potassium.
Rainbow chard mixes the earthy sweetness of red chard, the nutty flavour of golden chard and the mineral edge of Swiss chard. The stalk is sweet and reminiscent of beetroot, whereas the large leaves combine a mild, sweet, earthy and slightly bitter taste.
1 large bunch rainbow chard
1 tbsp extra-virgin olive oil
3 tbsp pine nuts
Cornish Sea Salt
1 tbsp minced garlic
1 tbsp cold unsalted butter, cut into 4 pieces
1/4 cup grated Parmesan
4 - 5 thinly sliced fresh basil leaves
4 - 5 thinly sliced fresh parsley leaves
For us, nothing says Spring like a delicious lamb roast accompanied by minted, seasonal veg and garlic butter new potatoes!
A super exciting announcement!