Directions:

• 1

  Preheat 50g of the butter in a pot over a medium-high heat. Add taro cubes and fry for about 10 minutes until lightly golden then pour 3 cups of the chicken stock then season with salt and pepper. Cover and bring to boil for about 15 minutes until tender.

• 2

  Meanwhile, preheat 25g butter in a large saucepan on a high heat, Sauté the chard, garlic, fresh coriander and dried coriander until the colour turns dark green for 10 minutes, add 1cup from stock and then blend using a hand blender until smooth.

• 3

  Add the herbs mixture to the taros and stock, bring to boil for 2 minutes and serve with white rice.