This recipe is taken from Veg - the Greengrocer’s Cookbook by TV Masterchef's Gregg Wallace and published by Mitchell Beazley. ISBN 978-1-84533-224-2. Price £20.

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My advice when you’re making up recipes is: if it tastes right to you then other people will like it. I obviously don’t trust my own advice because when I made this up I handed it to neighbours to try before I included it in the book. They loved it.

Chard frittata

Serves 4

25g (1oz) butter
3 tbsp sunflower oil
1 small onion, cut into 5mm (0.25in) dice
200g (7oz) chard
Salt & black pepper
5 eggs
5 tbsp freshly grated Parmesan

Achieving the perfect results

Melt the butter with the oil in a frying pan over a low heat.
Add the onion and cook for 10 minutes, until soft but not brown.
Trim off any rough bits at the bottom of the chard and wash well. Chop the chard and add it, along with some salt and pepper, to the onion. Cook, stirring occasionally, until the chard is soft - about 5 minutes.
Meanwhile, crack the eggs into a clean bowl. Add the Parmesan and beat well. Pour the mixture over the chard, still on the heat, and stir. Leave it alone now; the bottom will cook first.
When the whole thing moves as one but the top is still a wet raw mix, place under a medium grill for 5-10 minutes, until the top firms. Serve cold.