Wild mushroom chard

Make sure you brown your mushrooms really well for the best flavour.

Serves 6 • Ready in 20mins

200g portobellini mushrooms, sliced 200g chestnut mushrooms, halved 2tbsp olive oil

1 garlic clove, crushed

500g chard juice and zest of ½ lemon

1 In a pan or wok, fry all the mushrooms in the oil for 10mins until golden, then add the garlic and cook for 2mins.

2 Add the chard stems and cook for 1min more, followed by the leaves, and stir until wilted. Add the lemon juice and zest.

Per serving: Cals 60, Fat 4g,

Sat fat 0.5g, Carbs 2.5g

Tip if you can’t find chard, this also works well with shredded kale.