Anna Jones served up a tasty lemon with green chilli and cheddar tart with tahini-creamed chard on Saturday kitchen.

The ingredients are: 200g tahini, 3 tbsp extra virgin olive oil, 1 tsp ground cumin, ½ unwaxed lemon, juice only, 7 garlic cloves, 4 crushed with the back of a knife and 3 finely chopped, 4 tbsp olive oil, 1–2 large onions (about 200g), finely chopped, 2 large bunches Swiss chard, green, rainbow or a mixture, stalks and leaves separated (roughly 400g stalks and 400g leaves), stalks finely chopped, 1 tsp sea salt and 2 tbsp white sesame seeds, toasted, to garnish.

See recipes by Anna in her book titled: Easy Wins: 12 flavour hits, 125 delicious recipes, 365 days of good eating available from Amazon now.