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Chard recipes

Chard

Chard recipes

Packed full of nutrients and with a unique flavour (nutty with a slight earthiness), chard can be the centrepiece of a dish as well as a flattering accompaniment.

Leaf through this collection of chard recipes to find treats such as Shaun Hill's smoked salmon with chard and dill pancakes and Geoffrey Smeddle's partridge with Swiss chard.

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Chard

16 recipes

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Contributor (2)
Chef (14)

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Starter (1)
Main (14)
Breakfast (1)

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easy (10)
medium (4)
challenging (2)

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Contributor (2)
Chef (14)

Difficulty

easy (10)
medium (4)
challenging (2)

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Starter (1)
Main (14)
Breakfast (1)

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Slow-roasted lamb, smoked aubergines, grilled Swiss chard

by Francesco Mazzei

Sea trout with ruby chard and clams

by Alan Murchison

Oven roasted squab pigeon with braised crispy leg and foie gras hollandaise

by Robert Thompson

Hatchet Herd Dexter beef with Jerusalem artichoke gratin

by Matthew Tomkinson

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Roasted sirloin of beef with a bone marrow sauce, salsify, mushrooms and red wine shallots

by Robert Thompson

Pork cooked three ways with cauliflower purée, Swiss chard and Ravigôte sauce

by Stephen Crane

Monkfish wrapped in chard with white beans and lemon sauce

by Skye Gyngell

by Peter Gordon

Duck breast with confit fig, fennel and five spice

by Agnar Sverrisson

Patatas aliñadas with pan-fried cod, rainbow chard and preserved lemons

by Henry Russell

Smoked salmon with chard and dill pancakes

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Roasted sirloin of beef with a bone marrow sauce, salsify, mushrooms and red wine shallots

by Robert Thompson

Pork cooked three ways with cauliflower purée, Swiss chard and Ravigôte sauce

by Stephen Crane

Monkfish wrapped in chard with white beans and lemon sauce

by Skye Gyngell

by Peter Gordon

Duck breast with confit fig, fennel and five spice

by Agnar Sverrisson

Patatas aliñadas with pan-fried cod, rainbow chard and preserved lemons

by Henry Russell

Smoked salmon with chard and dill pancakes

Partridge with Swiss chard, girolles, quince and chestnuts

by Geoffrey Smeddle

Cheesy chard stem gratin served with mustard-dressed chard greens

by Victoria Glass

Glazed roast goose, citrus, swede and friends

by Pascal Aussignac

Wild mushrooms, chard and wet polenta

by Bryn Williams

Chargrilled seasonal vegetables with cheese and mushroom fondue

by Josh Eggleton

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