They say, eat the rainbow but I really hate going to the supermarket more than ever these days, which forces me to be more creative with what’s left in the fridge.  But today I had a gorgeous bunch of rainbow chard left so I built the rest around it.  This would go well with poached eggs but I made oat-cream béchamel instead (yes, you guessed, we’re out of eggs!)

1 tbsp. olive oil

4 spring onions, finely sliced

2 sticks celery, sliced

6 baby sweetcorn, sliced

1 bunch rainbow chard

2 clove of garlic, finely sliced

4 sun-dried tomatoes, chopped

1 mug edamame beans

280g block firm tofu

2cm chunk ginger, peeled & grated

1tsp. caraway seeds

Sea-salt & crushed pink peppercorns

Prepare the chard by slicing the chunky stems and reserving the leaves. Next sauté the spring onion, celery and sweetcorn. When the onion is soft, add the chard stems and garlic, stirring gently and allowing to cook for a couple more minutes.  Then add the tomatoes, beans, ginger and ginger; sprinkle with the caraway seeds and stir well.  Finally add the reserved chard leaves, place the lid on the pan and leave for a couple more minutes or until the leaves have wilted slightly.  Serve to warmed bowls  with oat-cream béchamel or poached eggs.