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Fuchsia Dunlop is an award winning food writer, internationally renowned for her recipes and brilliant writing about Chinese food. Fuchsia joins Jane to cook a classic Chinese greens dish – Twice-Cooked Swiss Chard. The recipe comes from Fuchsia’s latest book, Every Grain of Rice: Simple Chinese Â鶹ԼÅÄ Cooking, in which she shows how the ordinary Chinese home cook manages to transform the simplest ingredients into wonderful delicacies.