CHARD YOGURT WITH GOLDEN RAISINS AND WALNUTS
Serves four to six
INGREDIENTS
Olive oil, for cooking 400g rainbow chard, roughly sliced widthways into 2½cm-thick strips 500g Greek yogurt 50g golden raisins, plus an
extra handful to garnish 1 fat garlic clove, peeled and crushed
½ tsp sumac Handful of walnuts, broken up 1 tbsp edible rose petals
(optional)
METHOD
In a large saucepan over a medium heat, drizzle in a
couple of tablespoons of olive oil. Add the chard and wilt until softened (this should take five to six minutes). Drain in a sieve
and leave to cool. h In a mixing bowl, combine the yogurt, raisins, garlic and a generous amount of salt and pepper until well mixed. Add the cooled
chard to the yogurt mixture and stir well to coat the leaves. Adjust the
seasoning as desired. h Serve the yogurt on a
large flat platter and smooth to the edges of the
plate. Garnish with the sumac, remaining raisins, walnuts and rose petals if
using them.
While helping a client design her Lake District garden, it struck me what a hugely variable climate
we have in the UK. She used to garden in London and everything grew beautifully – she thought she was a good gardener. Having moved further north, she now
realises gardening requires a lot of skill. I am also amazed at the difference in growth in my Keder polytunnel compared with my veg garden. There is lots to pick in the tunnel now. This beautifully sheltered environment, which offers protection from pests, wind, driving rain and extreme cold, makes gardening so much easier.