Mike Davies served up a tasty Denver steak with creamed Swiss chard on Saturday Kitchen.

The ingredients for the creamed chard are: 800g Swiss chard, stems and leaves separated, stems cut into 1cm dice, leaves roughly shredded, 300g crème fraîche, 100g pecorino, grated, 1 large onion, finely diced, 1 lemon, zest only, pinch grated nutmeg, 25g butter, 100ml double cream, sea salt and black pepper.

For the steak: 500g Denver steak, neutral oil, for frying, 25g unsalted butter, plus extra for basting, 100ml chicken stock, sea salt and black pepper.

See recipes by Mike in his book titled: Cooking for People available from Amazon now.