Nigel Slater’s recipes for rhubarb with porridge, and sweet, hot chard

Brilliantly hued stalks of chard and rhubarb to brighten up meals

I have arrived back from the shops with a tangle of stalks in my bag. Thick ribs of rhubarb the colour of seaside rock; crisp green puntarelle for a salad and a bunch of rainbow chard the colour of wine gums. The puntarelle will be trimmed and the long, pale stems tossed with mashed anchovies and olive oil, but the others need a bit more thought.

The chard was bought on a whim – I am a pushover for their long ruby and apricot stems. I think of chard as two vegetables in one, the leaves that are like tough spinach and the white and multicoloured stalks that are delicious enough if you toss them in melted butter and lemon juice after steaming. This time, I dressed the stalks with the sort of ingredients I might use to sauce fried prawns or make into a marinade for roasted chicken thighs: piercingly hot little chillies, lime juice, fish sauce and honey. We licked our plates clean.

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