Chard has large, succulent green leaves with either white, red or yellow stems. Strip the leaves from the fleshy ribs and cut crosswise; they take a bit more cooking than the greens. Here are a few of favourite ways to use it. Recipes featured in video: Spanish-style Swiss chard with Chickpeas: www.riverford.co.uk/recipes/view/recipe/spanish-style-swiss-chard-chickpeas Lamb, Chard & Borlotti Beans with Spring Mint & Caper Sauce: www.riverford.co.uk/recipes/view/recipe/lamb-chard-and-borlotti-bea

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