Rainbow chard with soused currants & pine nuts

Method

1. For the soused currants, combine the currants star anise and clove in a small bowl. Bring the apple juice to the boil then pour it over the currants and leave them for a good 20 minutes to plump up and cool. If not using straight away, store them in a sealed jar in the fridge for up to 2 weeks.
2. Chop the chard stems to 1 cm lengths and shred the leaves thickly.
3. Heat the oil in a large saucepan or casserole. Add the shallots, garlic and chard stalks and saute over a low–medium heat for 10 minutes, or until soft and translucent. Add the chard leaves and lemon juice and cook for a further 5–6 minutes, stirring everything around from time to time, until the leaves have completely wilted and the stems are soft. Remove from the heat and stir in the soused currants. Season, to taste, with salt and pepper then set aside to cool.
4. Just before serving, heat the pine nuts in a dry frying pan over a medium heat for around 3 minutes, stirring frequently, until lightly toasted. Tip them over the chard and serve at room temperature with a glug of extra-virgin olive oil.