Method

• 1.
  Line a baking tray with baking paper. Combine milk and egg in a bowl, add bread, toss to coat, and set aside to soak.
• 2.
  Place oil and 1 tbs (20g) butter in a frypan over medium heat, add speck and onion and cook for 4 minutes or until onion is soft. Add chopped sage leaves and cook for a further minute. Set aside to cool.
• 3.
  Place bread and its soaking liquid, speck and onion mixture and chives in a food processor, season and pulse until just combined. With slightly wet hands, form heaped tablespoonfuls of mixture into balls. Place dumplings on prepared tray.
• 4.
  Bring a large saucepan of salted water to the boil. In batches, add dumplings, reduce to a simmer and cook for 8 minutes. Gently remove with a slotted spoon, drain and place on a plate and cover loosely with foil to keep warm. Using the same cooking liquid, blanch rainbow chard stems for 2 minutes. Drain in a colander.
• 5.
  Meanwhile, bring broth to the boil in a saucepan, then reduce heat to keep warm. Lightly season and add lemon juice.
• 6.
  Melt remaining 100g butter in a frypan over medium heat. Add sage leaves and nutmeg, and cook for 2-3 minutes until sage is crisp and butter is lightly browned. Pour into a heatproof bowl. Divide chard among bowls, top with dumplings and ladle broth on top. Scatter with crisp sage and drizzle with brown butter to serve.