Swiss and Blue

Try this if you like blue cheeses (the family are heavily divided on this:  it's only me that does).

The swiss chard I left in the ground last autumn has overwintered wonderfully and is now glistening with health and vigour.  The sorrel has also taken off in the warm weather of the past few weeks.  Meantime, there is a piece of leftover Somerset Brie in the fridge ...

Assuming you have a whole chard, that should do as a vegetable for four.  Don't worry about sorrel if you can't get it, though it adds a wonderfully bitter note to anything you cook it with.
Slice the chard thinly at the stalk end and more broadly for the leaves. Separate the sorrel leaves from the stems; discard the latter and slice the former roughly.

Cook both the vegetables in butter over a medium low heat for a few minutes - so far, so conventional (see Jane Grigson for example).  Now add some blue cheese - to taste, but it can't just be a few flakes.  I think I probably added about 2-3 oz for the quantities above.  Chop it up so it melts quickly.  Cook down until the cheese has melted and covers everything in a glaze.