Available in an array of bright yellows, pinks and reds, rainbow chard is a vitamin packed and versatile vegetable. It is used here with generous amounts of lemon, garlic and herbs to produce an aromatic side, created for Miele by chef and owner of The Modern Pantry, Anna Hansen, MBE.
800g chard stalks, washed – keep the leaves and wash too 150ml olive oil Zest of 2 lemons, peeled with a potato peeler and finely chopped Juice of 2 lemons 45g garlic, finely sliced 1 red chilli split lengthways 2 tsp chopped rosemary A decent pinch of saffron (optional) Salt & pepper
Canadian born Anna Hansen, MBE grew up in New Zealand and first trained as a chef under Fergus Henderson in 1992; later spending time working with Peter Gordon at Green Street and The Sugar Club. In 2001, Anna partnered with Peter Gordon once more and opened the award-winning restaurant, The Providers, which she left in 2005 to develop The Modern Pantry. Since opening its doors to critical acclaim in 2008, the restaurant has gained numerous accolades, with an accompanying cookbook, “The Modern Pantry Cookbook”. In 2012 Anna was awarded an MBE in the New Year’s Honours List for her services to the restaurant industry. Anna was attracted to the versatility of Miele appliances, allowing her to experiment in her kitchen at home with new recipes. Her favourite appliances are her Miele steam oven and Combi-Set Tepan Yaki as they perfectly suit her exciting fusion cooking style.
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