Moroccan chard and lamb pan-fry
Strip the chard leaves from the stalk. Cut the stalk into batons and roughly shred the leaves. Set aside separately.
Heat the oil in a sauté pan and fry the lamb for 5-6 mins over a high heat until browned.
Add the onion, garlic, chard stalks and spices,and continue to cook for 3-4 mins until softened.
Pour over the stock and scatter in the raisins, then simmer for 4-5 mins to make a sauce.
Wilt chard leaves through the stock, season and serve scattered with pine nuts.
Recipe from BBC Good Food.