Ravinder Bhogal served up tasty paneer gnudi with spring saag and rainbow chard on Saturday Kitchen.

The ingredients for the paneer gnudi are: 2 litres full-fat milk, 1 lemon, juice only, 7g free-range egg yolk (about ½ free-range egg yolk), 50g Parmesan, grated, good grinding fresh nutmeg, 200g semolina, 30g ghee, salt and freshly ground black pepper.

For the saag: 500g mixed baby spinach, nettles, wild garlic and sorrel (ideally 125g each), 1 tbsp ghee, 1 small red onion, very finely chopped, 1 tsp cumin seeds, 5cm piece fresh root ginger, peeled and finely grated, 1–2 large garlic cloves, chopped, 1 bird’s eye green chilli, finely chopped, knob of butter, salt and freshly ground black pepper.

For the chard: 4 tbsp extra virgin olive oil, 2 garlic cloves, finely sliced, 1 red chilli, finely chopped, 1 lemon, zest and juice, 200g rainbow chard, chopped, including stalks, salt and freshly ground black pepper.

To garnish: 2 preserved lemons, rind only, finely chopped, 100g pine nuts, toasted and 50g Parmesan, grated.

See more vegetarian recipes in the book titled: Vegetarian Cookbook Simple and Quick: The 150 tastiest recipes available from Amazon now.