In praise of Swiss chard

The gleaming red stems of chard in the vegetable garden look wonderful at this time of the year. But, of course, they are not just grown for their beauty – but for their wonderful, slightly peppery, flavour.

Here is one of my favourite recipes using chard, and as it happens perfect if you are entertaining vegetarians. I cook on an Aga so you may need to adjust the cooking time if you cook on gas or electricity.

You will need:

2 red peppers
1 pack of feta cheese
20 small or 10 large leaves of fresh chard
1 packet of filo pastry
About 4ozs butter to melt
Black pepper

Halve and de-seed the two red peppers and roast in the oven to char the skins. Remove the skins and cut into strips.

Wash the chard and remove any really fibrous stems, tearing the large leaves (don't cut) into loose pieces.

Cut the feta into cubes.

Brush a shallow heatproof dish with melted butter and lay the layers of filo, leaving large flaps over the edges (which you can eventually fold over the top), and brushing each layer of filo with butter as you go.

When all the sheets are used up, evenly fill the middle with the red pepper, chard and feta.Add freshly ground pepper. Close the flaps over the top and brush with melted butter.

Put into a pre-warmed oven at about 200 Centigrade (bottom shelf of hot oven for Aga-owners) for about 20 minutes, or until the pastry is a golden brown and crispy.

Serve warm with just a mixed salad or some new potatoes.