Potato Cakes with Chard and Taleggio

Wash the chard thoroughly, then steam or boil until the stalks are tender.

Drain well.

Process the basil leaves and their stems and the olive oil in a food processor, then stir in a pinch of salt and the lemon juice.

Set aside.

Coarsely chop the chard, leaving four beautiful leaves on one side.

Cut the cheese into small pieces and mix with the coarsely mashed potatoes.

Season generously with salt and black pepper, then stir in the flour, parsley, and chopped chard.

Divide the mixture into fourths and shape each one into a rough patty about the diameter of a digestive biscuit.

Tip the cornmeal onto a plate, then turn the patties in it to coat.

Warm a thin layer of oil in a nonstick frying pan.

Set the patties into the pan and cook for about four minutes on each side, until golden.

Let rest briefly on paper towels to drain while you dip the reserved chard leaves in the frying pan, just to warm them through.

Serve the cakes topped with the chard leaves and a drizzle of basil oil.