In praise of Sak (spinach and chard)

The ultra reliable mainstay of our garden is always sak - which we consider to be best represented in the plants known as perpetual spinach and chard.

If you're not sure whether you like sak or not, there is a great recipe for Paneer sak - steamed spinach with fresh cheese (paneer) on this cookbook page. It is quite simple to make paneer, which you can then cut into cubes and deep fry - or you could use mild feta cheese instead.