Baked potatoes with caramelised onions, gorgonzola and chard

1. Preheat the oven to 220˚C, gas mark 8. Microwave the potatoes, 2 at a time, for 8 minutes (in a 1,000-watt microwave), then bake for 30-40 minutes, until tender (or bake at 200˚C, gas mark 6 for 1½ hours).

2. Meanwhile, heat the oil in a large pan, add the onions with a pinch of salt and cook over a medium-low heat for 25-30 minutes until soft and tinged golden. In a small bowl, mix the crème fraîche with the cheese, egg yolks and mustard; season.

3. Turn up the heat under the onions, add the marsala or vegetable stock; bubble for 2 minutes. Add the chard, stirring occasionally, until wilted and any excess liquid has evaporated. Reduce the heat to very low and stir in the egg mixture, until warmed through and thickened slightly. Cut the potatoes in half and smother with the cheesy chard, then sprinkle with some cracked black pepper. Serve with the green salad.