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    Green Herb Stuffing

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    Green Herb Stuffing

    In this mixture, a base of wilted spinach or chard carries the earthy flavours of four intensely aromatic herbs. Use it for stuffing peppers, mushrooms, tomatoes or onions before topping with cheesy breadcrumbs and baking, use as a filling for homemade ravioli, pile on to garlicky bruschetta and slosh with olive oil or spread in a tart case, cover with a mixture of beaten eggs and cream, and bake.

    • Vegetarian
    • Preparation time: 10 minutes
    • Cooking time: 15 minutes
    • Total time: 25 minutes 25 minutes

    Makes: Makes enough to stuff 6 large mushrooms or fill a 20cm tart case


    • 2 tbsp olive oil
    • 1 onion, finely chopped
    • 500g spinach or chard leaves (stems removed)
    • 2 tbsp chopped parsley
    • 1 tbsp chopped thyme or lemon thyme
    • 1 tbsp chopped sage
    • 1 tbsp chopped rosemary
    • Squeeze of lemon juice
    • Salt and freshly ground pepper


    1. Heat the oil in a frying pan over a medium heat, add the onion and sauté gently for about 12 minutes until soft.
    2. Meanwhile, drop the spinach or chard leaves into a large pan of boiling water. If you're using spinach, drain almost straight away, as soon as it wilts, and leave in a colander to cool. If you're using chard, cook for 3-4 minutes or until soft, then drain and leave to cool.
    3. When the greens are cool enough to handle, squeeze them in your hands to get rid of as much moisture as possible. Then chop fairly finely and put in a large mixing bowl. Add the onions and the chopped herbs and mix well. Add a squeeze of lemon juice, season well, and the mixture is ready to use. Alternatively, freeze for future use.

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