Richard has appeared on television many times, including stints of BBC2's 'Master Chef', BBC2's Saturday Kitchen, Channel 4's 'Jamie's Kitchen' and BBC's 'Full on Food'. ...
chard (washed, dried - separate the leaves and stalks)
25 g butter
fresh garden peas
golden ball turnips (washed and sliced, you can also use white turnips)
4 tblsp water
25 g sugar
100 ml white wine vinegar (or whatever vinegar you have to hand)
salt and pepper for seasoning
Swiss chard is a vegetable that we don't see very often in shops but grows easily in gardens. We were fortunate to cook with some great chard - it looked amazing with all the different coloured stems. The stems take a little longer to cook, that's why we separated them.
Use a deep sided frying pan with a tight fitting lid.
Heat some rapeseed oil in the frying pan.
Add the finely sliced turnip, then add a little water and replace the lid - this will allow the turnips steam for about 4 minutes.
Add the chard stems (the leaves will be used towards the end of the recipe), add another tablespoon of water, peas, a pinch of sugar and salt. Replace the cover and cook for another 3-4 minutes.
Finally add the gooseberries, a dash of vinegar, adjust seasoning to taste and put onto a serving dish.
Put the Swiss chard leaves into the pan and cook until the leaves are wilted. (You can cook the leaves for the last two minutes with the other ingredients - save the washing up!).
Slice some black pudding; a really heavy bottomed frying pan is best.
Fry off the pudding and serve with the awesome chard, golden baby turnip, pea and gooseberry stir-fry.