We are delighted to have some celeriac available this week.. Combine that with the in-season leeks and some local cheese and you have a truly indulgent side dish for any autumnal or wintery meal.


  • Bunch Rainbow Chard
  • 2 tablespoons Cold Pressed Oil / Olive Oil
  • 3 cloves garlic
  • Small pinch chilli flakes (or fresh red chilli if wanted)
  • 2 teaspoons fresh lemon juice
    Lemony Garlic Rainbow Chard


    STEP 1: Separate the stems of the chard from the leaves; cut leaves into thin strips and thinly slice the stems.

    STEP 2: Heat oil in a large frying pan over medium heat. Stir in garlic, chilli flakes, and chard stems; cook whilst keeping it moving for 3 minutes until garlic mellows and stems begin to soften.

    STEP 3:Stir in shredded chard leaves, cover, and cook 3-5 minutes over medium-low heat. Stir, re-cover, and continue cooking until chard is tender to the taste. Toss with lemon juice and some good quality sea salt to serve.