Instructions: Steam the chard leaves until just tender - about 3 minutes. Remove from the heat and as soon as you can touch them, transfer the leaves to a cold plate to stop further cooking. Cut the bright red veins out of the leaves, chop the veins finely and set aside.

Start steaming the diced potatoes and cook for 2 minutes. Add the carrots and cook for 2 minutes. Add the sweet potatoes, nutmeg, salt and pepper; toss well and continue steaming for 10 minutes until just tender.

Immediately transfer the steamed vegetables to a large bowl and toss with the Canadian bacon, half of the cheese, the mustard, horseradish and reserved chopped chard veins.

Place the cabbage wedges and tomatoes on a steamer rack. Sprinkle lightly with salt, pepper and 1tbsp of the dill. Cover and cook for 5 minutes.

Pre heat the oven to 180C. On individual ovenproof dinner dishes, place two of the cooked chard leaves. Cover with 1/4 of the seasoned vegetables in a long line down the middles of the leaf. Turn the edges of the chard leaves over the top and gently roll them over, tucking the edges under to form a neat cylinder (papoose). Repeat the process to from 3 more papooses.

Gently push the chard papoose to one side of the plate. On the other side, place the cabbage wedge and flank it with the tomato halves. Dust both lightly with freshly ground black pepper and salt. Place in the oven and reheat for 5 minutes.

To serve: Sprinkle the entire plate with black pepper to taste and the remaining parmesan cheese and dill.

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