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A green leafy vegetable resembling spinach, with a distinctive acidic flavour. A little can be added to salads, and eaten raw, it can be served boiled like spinach (when it shrinks in a similar way); and is good in sauces - particularly with fish. See our Recipe Section.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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