A great side (or main meal) of mini wraps using Swiss chard leaves (quickly wilted in some boiling water, then dried with a kitchen paper towel). The fillings are leftover fried mushrooms, paneer balls and baby spinach - carefully wrapped and served with Sriracha mayo.

These gorgeous greens can either be sautéed quickly in some butter or eaten raw (the red stems are the yummiest with a crunchy sweet earthy flavour).

Recipe Notes:

Swiss chard comes from the same family of vegetables as beets and spinach, but commonly grouped with mustard greens, kale, and collards. Swiss Chard has broad leaves and a husky, crisp stalk. The stalk ranges from white to hot pink or red, often called “Rainbow Chard”, with the leaves darkening towards the tops of the vegetables. The leaves and stalk are both edible.