Pasta with a rich sauce flavoured by chilli and sweet onions, followed by spice-enhanced poached pears with a nutty topping

My farmers’ market (and my beds) are full of swiss chard. It is one of the few edible plants I could cope with this year – it grows with such ease and grows back so quickly after each picking that I feel it is the ultimate kitchen gardener’s friend. It is a great bedfellow for mushrooms, which lend a bit of meatiness to those leaves. With those, I also like to add ancho, a rich, full-bodied but not spicy chilli that is readily available in flaked form in many supermarkets around the country (nora or guajillo are good substitutes), while the feta, like queso fresco in Mexico, adds a lovely, tangy saltiness. It’s a dish for those Sundays when you are low on time, but want a rich, soothing feast.