Try this recipe for chard...

Prompted by Sue's Balcony Garden, which gives a great recipe for chard with gorgonzola and pasta, here's another idea - a bit more compllicated but delicious and worth the effort as an occasional treat.
Separate stalks and green; cut the stalks into 2 inch pieces, and slice the greens finely. Steam or poach for five minutes, keeping the greens and stalks separate. Then put the greens into a colander, press down with a plate or saucer to squeeze out as much juice as possible.
In a small bowl, beat a couple of eggs and grate some nutmeg in, plus a little salt and pepper if you like. Grate breadcrumbs (one or two stale slices should be enough). Heat butter or oil in a shallow frying pan. Dip the stalks in egg, then breadcrumbs then fry for a few minutes in the oil, until the breadcrumbs are golden. Drain on kitchen roll. Then make small patties, each with a dessertspoon of greens. Once again, dip these in egg, then breadcrumbs, then fry and drain as before.
Lay the breadcrumbed stalks and patties on a baking tray and put in a medium oven for twenty minutes. This will drain some of the fat and crisp up the breadcrumbs.
Enjoy with a salad and a glass of dry white wine.
My kids loved this recipe, in days gone by when they were not willing consumers of greens - maybe because I deprived them of chicken nuggets and this was the closest thing?

Cooking with courgettes

We're in our fourth week of ample courgettes from the allotment and the kids are not keen on them. Made a gorgeous quiche on Saturday which included ham and sorrel on a lovely cheese pastry but Stephen really couldn't finish it as there was too much of the evil c-veg.
However, there is a lovely recipe by Jane Baxter for courgette chocolate cake which Stevie helped to make last week and which was very moist and delicious. Despite including nearly a pound of grated courgette, every morsel was eaten within a couple of days. It was great as a pudding with custard, but also just as a piece of cake with a cup of tea.
You can find the recipe on the Riverford Organics website. We're planning to make it again this week!