Start by adding the tinned, chopped tomatoes, oregano, chillies, salt and pepper to a large saucepan and place on a medium to high heat. Bring to the boil then reduce to a high simmer and cook stirring regularly for 10 minutes.

While the tomato is reducing, wash the large Swiss Chard leaves then remove the stalk from the middle and slice into strips and set aside. Continue by finely chopping the bacon then heating vegetable oil in a large saucepan and adding the bacon, stir-frying until it is turning golden. At this point add the beef mince and powdered fenugreek then, using a spatula, break it up into small bits and stir-fry with the bacon until you have browned the mince. Then add the Marsala wine, stir thoroughly then allow to simmer until almost all the wine has evaporated, then add the tomato purée and stir-fry for a minute before adding the chopped Swiss Chard, reduced tomato sauce and chopped Feta cheese. Thoroughly stir then simmer while stirring regularly for 15 minutes. Serve with rice or alternatively cooked/roasted potatoes.