Yesterday I told my partner that this weekend we had to make Pesto again and cook some Ruby Chard because the Basil and Chard were growing wild. ‘That’s not a bad problem to have’, he grinned. Well today I picked a huge bunch of Ruby Chard and cooked it. I like it quickly stir fried in olive oil and garlic. Then I use a potato peeler and shave some Pecorino cheese over it. Very simple and delicious. Tonight I had to use the wok, as that was the easiest way to fry such a large bunch. It turned out fine even though the stove is frustrating. At our last house we had a powerful European gas stove with a wok burner. Even though this stove is gas, it’s week and doesn’t have a wok burner so stir frying is a problem. Anyway it still turned out fine and was served with organic steak and brown rice with butter.