Serves four to six:

INGREDIENTS:

12 large Swiss Chard leaves
2 tbsp sunflower oil
1 onion, chopped
1 large carrot, grated
4 oz button mushrooms, sliced
2 ½ cups vegetable stock
½ cup long grain rice
4 tbsp red lentils
 tsp dried oregano
1 clove garlic, crushed
freshly ground black pepper
3 ½ oz / 100 g chévre (goat cheese) or other soft cheese

For Sauce
3 tbsp white flour
juice of 1 lemon
3 eggs, beaten

COOKING INSTRUCTIONS:

Remove the stalks and blanch the leaves of the Swiss Chard in boiling, salted water until they begin to wilt.  Drain, reserve the water and pat the leaves dry with paper towel.  Lay out the leaves rib side down and set aside.

Fry the onions, carrot and mushrooms in the oil for 5 minutes and then pour in the stock.  Add the rice, lentils, garlic, herbs and seasoning.  Bring to a boil, cover and simmer gently for 15 minutes.  Remove then stir in the goat cheese. 

Preheat the oven to 375°

With the Swiss Chard leaves rib side down spoon on the filling at the stalk end.  Fold the side in and roll up into neat little packages.

Place with the join side down in a shallow baking pan and pour in the reserved water. Cover with foil  and bake for 30 - 45 minutes until the leaves are tender. 

Remove the Chard Rolls with a slotted lifter and arrange well drained on a serving dish.

Make the Sauce:  Strain 2½ cups of the cooking water in to a saucepan and return to the boil.  Blend the flour  with a little cold water and whisk into the boiling water.  Add the juice of one lemon.  Beat the eggs and slowly add to the pan, whisking well as you go. Stir over low heat until smoot and thick.  Do not allow the sauce to boil.

Drizzle a little sauce over the Chard Rolls and serve the rest of the sauce separately.