FLAVOUR IS A FRONTIER Natoora Italian Rainbow Chard - Rainbow Chard direct from Luca in Liguria and Daniotti in Lombardy - In cooler months, we move from the UK to northern Italy for these meaty leaves with bright, tender stalks. - Both Luca and Daniotti grow with minimum intervention, with Daniotti saving his own seeds to grow from year on year, creating plants that are naturally adapted to his soil. Take it further - To keep the colour and slight crunch in the stalks, be sure not to overcook. - Best lightly steamed then dressed with oil, salt, pepper and lemon juice. - You don't need to cook stems and leaves separately: the stems are still tender. Steam like pak choi, add to miso soups.  Natoora's radical approach to seasonal sourcing is shaping the future of food - We are revolutionising the food system.  - We work direct with growers who value flavour, biodiversity and heritage over yield.   - We give them the support they need to build a better future for food, rooted in small scale, sustainable agriculture that gives back to our planet.