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NB: Please note, some of these recipes are created by me, and some are adapted from recipes I’ve discovered online or in recipe books at home.

Asparagus with Smoked Salmon (or ham) & Scrambled Egg2 servings

10 stems of asparagus

4-6 slices of good quality smoked salmon or thinly sliced smoked ham or parma ham

3 free range eggs

Salt & pepper

To cook the asparagus place in a steamer or in a chargrill pan or under a hot grill, for a few minutes until cooked. Once cooked wrap five stems of asparagus with 2-3 slices of smoked salmon, repeat with the other five stems.

To make the scrambled egg, break three eggs into a small non-stick pan, add a little salt and pepper then whisk together with a fork until mixed. Then cook on a medium to high heat, making sure you continually stir with a rubber spatula, make sure you scrape all the edges to allow it to cook quicker. Once it’s about half way cooked remove from the heat and continue stirring, it will continue to cook from the heat of the pan. This helps to make sure you don’t overcook the egg.

As soon as the egg is cooked remove from the pan immediately and serve with your smoked salmon/ham wrapped asparagus.

Asparagus & Pancetta Linguini – 2 servings

8 stems of asparagus – cut into bitesize pieces

50g of thick cut pancetta or smoked bacon (diced)

50ml of double cream

50ml of vegetable stock

150g linguine

2 tbsp chopped chives

2 tbsp grated parmesan

Salt and pepper

Cook the pasta in a pan of slightly salted boiling water according to the pack instructions, make sure the pasta is still slightly al dente.  Drain but reserve the cooking water, and then drizzle a little olive oil over the pasta to stop from sticking together.

Put a medium sized frying pan on the heat add a drizzle of oil. Sauté the asparagus over a medium heat, now add the diced pancetta and cook for 3-4 minutes.

Add the cream, vegetable stock and parmesan, then add the cooked pasta and the chopped chives, cook on a medium heat for 2-3 minutes, if the sauce gets a little thick add a touch of the reserved cooking water.  Once cooked serve with a grating of fresh parmesan and a little seasoning.

Tuna & Asparagus Salad – 2 servings

2 medium eggs

125g asparagus, woody ends removed

185g can tuna, drained and flaked into very large chunks

small handful small black olives, halved – optional

100g R&R Salad Leaves

crusty bread, to serve

For the dressing

1 shallot, finely chopped

1 tsp English mustard powder

2 tbsp white wine vinegar

1 tbsp extra-virgin olive oil, or use the oil from the tuna can (if bought in oil)

pinch of sugar

Put the eggs in a pan of cold water and bring to the boil. As soon as the water is boiling, add the asparagus for 2 mins. Drain well and rinse everything under cold water to cool. Again drain asparagus well.

Once cool enough to handle, peel the eggs and halve or quarter. Whisk the dressing ingredients with 1 tbsp water and some seasoning.

Arrange your salad leaves on the plate, then the tuna, olives and asparagus on top.  Drizzle over the dressing, then add the eggs and serve with crusty bread.

Kale Recipes

 Spicy Kale Crisps

These are so easy to make and, surprisingly, absolutely delicious.  A low fat, high vitamin snack.

100g Kale Leaves (removed from stalks)

½ tablespoon Olive Oil

1 heaped teaspoon of your chosen spice mix – try ras el hanout, harissa, or a peri peri seasoning or you can make up your own spice mix with whatever you have in the cupboard using things like cumin, paprika, pepper, ground coriander etc.

Heat oven to 150C/130C fan/gas 2 and line 2 baking trays with baking paper.

Wash the kale and dry thoroughly.

Place in a large bowl, tearing any large leaves into smaller, bite size pieces.

Drizzle over the oil, then massage into the kale.

Sprinkle over your chosen spice mix and some sea salt, mix well, then spread out the kale on the baking trays in a single layer. Bake for 18-22 mins or until crisp but still green, then leave to cool for a few mins.

 

Kale Pesto

A fabulous, tasty pasta sauce you can make in a few minutes and serve stirred through some hot spaghetti or linguine.

85g pine nuts, toasted

85g parmesan, coarsely grated, plus extra to serve

3 garlic cloves

75ml extra-virgin olive oil, plus extra to serve

75ml olive oil

85g kale

juice 1 lemon

Put the pine nuts, Parmesan, garlic, oils, kale and lemon juice in a food processor and whizz to a paste. Season to taste. Stir through hot pasta to serve, topping with extra Parmesan and olive oil, if you like.

The pesto can be stored in a container or jar, cover the surface with a little more olive oil and keep in the fridge for a week, or freeze for up to a month.

Kale & Mushroom Lasagne

Serves 6

250g Curly Kale or Cavalo Nero – stalks removed, leaves shredded

Large knob of Butter

500g Mushrooms – sliced

2 Garlic cloves – finely chopped or crushed

1tsp dried thyme

Lasagne Sheets

a handful of grated Parmesan

Olive or Rapeseed oil

Salt and pepper

1ltr Béchamel or Cheese Sauce (home made or packet mix) – if you’re not sure about how to make the sauce, feel free to drop me a line via our Contact Us form and I’ll be happy to send you a recipe.

Preheat oven to 180C/Gas 4.

Put the kale into a large saucepan and just cover with cold water.  Add a little salt.  Bring to the boil, reduce the heat and simmer for 2-3 minutes.  Drain well and set aside.

Heat half the butter in a large, deep frying pan over a medium heat.  Add a little garlic and a sprinkling, then add just enough mushrooms to cover the base of the pan. Season with a little salt and pepper and fry gently for 5-10 minutes until they look golden but still slightly moist. Remove from the pan and reserve in a warmed dish/bowl.  Repeat this step until you’ve used all the mushrooms.

Stir half of the béchamel or cheese sauce into the kale.

Spread the other half over the bottom of a oven proof dish (about 28 x 22 cm).  Layer a third of the lasagne sheets in the dish then spoon the kale over the top.  Add another layer of lasagne, then the mushrooms.  Finish with a final layer of lasagne and then the remaining sauce.

Scatter over the parmesan and bake for 30 minutes until golden.  Serve immediately.

Fish & Kale Creole

Serves: 4

200g curly kale – shredded

1 tbsp oil

1 onion, chopped

1 tbsp Cajun seasoning

1 tbsp tomato puree

150-200g sweetcorn – you can either use frozen or canned

400g can chopped tomatoes

400g firm white fish, cut into large chunks

227g can pineapple slices in natural juice, cut into chunks (optional depending on whether you like fruit in your dinner – personally, I’d rather not)

Cook the kale in boiling for water for a few minutes.

Heat the oil in a large saucepan and fry the onion for 5 minutes. Add the Cajun seasoning and sweetcorn for 1 minute. Add the tomatoes, kale and 150ml water, cover and simmer for 5 minutes.

Add the fish and pineapple simmer for a further 5 minutes until cooked through. Serve with mashed potato.

Kale with Ginger, Garlic & Chilli

Serves 2 as an accompaniment

200g kale

2cm piece of fresh ginger, peeled and finely chopped

1 red onion, thinly sliced

2 tbsp ground nut oil or olive oil

Half a red chilli, deseeded and very finely sliced

Large clove garlic, peeled and very finely sliced

Squeeze of fresh lime (optional)

Place the kale into a large saucepan, cover with water and bring to the boil then simmer for 4 minutes. Drain the kale really well.  Heat the oil in a large frying pan or wok. Add the chilli, garlic, ginger and onion and cook over a medium heat for 2 minutes – you must not let the garlic go darker than golden in colour.

Add the drained kale into the pan and combine it with the remaining ingredients (apart from the lime). Cook for about 1 1/2 minutes, constantly tossing the kale to heat it through. This will also allow it to take on the flavours of the other ingredients. Season to taste, add a squeeze of fresh lime and serve immediately.

Bubble and Squeak with Kale and Chorizo

Serves 4 as a side or 2 as a main meal

• 800g floury potatoes, diced

• 200g Kale, chopped

• 225g Chorizo, diced

• 1 medium leek, sliced (275g)

Boil the potatoes and Kale for 10-12 minutes until tender, drain. NB: Kerry says: personally I wouldn’t want to boil the kale for that long. I’d much prefer to steam it in a colander over the potato pan for 4-5 minutes until tender but still retaining its vibrant green colour.

Meanwhile, fry the chorizo and leeks for 7-8 minutes. Add the potatoes and Kale and fry for 1-2 minutes. Crush lightly with a potato masher and season to taste.

Tip: For a vegetarian option, replace the chorizo with a tin of kidney beans and use 1 tbsp oil to fry the leeks.

Kale Omelette for 2

• 2 medium waxy potatoes, diced (350g)

• 1 tbsp olive oil

• 1 onion, sliced (175g)

• 75g Kale, chopped

• 6 medium eggs, beaten

• 75ml milk

Boil the potatoes for 8-10 minutes until tender. Drain. Meanwhile, heat the oil in a 24cm frying pan and fry the onion and Kale for 7-8 minutes. Add the potatoes. Mix together the eggs, milk and seasoning. Pour into the frying pan and cook gently, covered for 7-8 minutes, finishing under a preheated grill for 1-2 minutes until cooked throughout. Tip: Sprinkle with toasted pine nuts and serve either hot or cold with a crisp green salad. NB: Kerry’s tip: for a little extra flavour, sprinkle over some grated cheddar before the grilling.

Pasta with Kale, Chilli and Tomato – Serves: 2

• 300g pasta

• 200g Kale, chopped

• 1 tbsp olive oil

• 1 onion, chopped (175g)

• 250g smoked back bacon, chopped

• 1-2 tsp mild chilli powder or chilli flakes

• 400g can chopped tomatoes with herbs

In separate pans, boil the pasta and Kale for 10 minutes. NB: as per previous recipes, I think boiling Kale for 10 minutes will ruin it. I’ve used this recipe and steamed the kale over the pasta pan for 4-5 minutes.

Meanwhile, heat the oil in a frying pan and fry the onion, bacon and chilli powder for 5 minutes. Add the tomatoes and cook for 1-2 minutes. NB: Another tip: Add 1 tablespoon of tomato puree and simmer gently for a further 5 minutes if you prefer a thicker sauce.

Stir in the Kale and pasta and season to taste.   Tip: Great served with freshly grated parmesan and a sprinkling of chopped parsley.

Chicken, Kale and Ginger Stirfry – serves 2

• 200g kale, finely shredded

• 1 tbsp oil

• 500g chicken breast, sliced

• 2cm piece root ginger, grated

• 1 carrot, cut into matchsticks (120g)

• 1 red pepper, sliced (180g)

• 2 tbsp hoisin sauce

• 2 tbsp soy sauce

Cook the kale in boiling water for 5 minutes then drain.  Meanwhile, heat the oil in a large frying pan or wok and fry the chicken for 5 minutes. Add the ginger, carrot and pepper and fry for 3 minutes.

Add the kale, hoisin and soy with 2 tbsp water and stir fry for 2-3 minutes or until the chicken is thoroughly cooked.  Serve with freshly cooked noodles

Squash, Leek, Kale & Chickpea Stew

SERVES 4

1/2 small squash – peeled, deseeded and cut into 2cm chunks

1 large or 2 small red onions – peeled and cut into wedges

1 or 2 cloves garlic – finely chopped or crushed

1 red pepper – deseeded and cut into 2cm chunks

1 medium size leek – washed, thickly sliced diagonally

1 x tin chickpeas (or any other kind of beans/pulses) -drained and rinsed

1 x tin chopped tomatoes

450ml veggie stock

200g kale/cabbage or any other green leafy veg – shredded

2 tsp smoked paprika

2 tsp chilli flakes or 1 fresh chilli finely chopped (optional)

1. Heat oil in a large, deep frying pan or wok. Add onions, squash, leek, garlic, chilli, paprika and fry over medium heat for approximately 10 minutes until veg begins to colour and soften slightly.

2. Stir in 1 tablespoon of plain flour until its coated all the veg.

3. Stir in the chopped tomatoes and stock.  Simmer for approximately 15 minutes.

4. Add chickpeas and kale and season with salt and pepper.  Simmer for 5-10 minutes more then its done.

Serve with rice and a spoonful of greek yogurt (if you like yogurt)

Cabbage, Leek and Sausage Soup

2 tablespoons olive oil

1 medium leeks, white and light green parts, thinly sliced

2 medium carrot – chopped

1 or 2 sticks celery – finely chopped

1 tablespoons chopped fresh thyme or a couple of tsps of dried thyme

300-350ml bottle lager

750ml chicken stock or use 1 litre of stock if you prefer not to use the lager

1 small or half a large green cabbage – thinly sliced

1 large red potato – diced

2 bay leaves

250g dark greens, such as chard or kale – shredded

300g any kind of smoked sausage or ham.  Or you could use Chorizo, sliced

Salt and pepper to taste – although be aware using smoked sausage, you probably won’t need much salt

sour cream and chopped fresh parsley for garnish (optional)

Heat oil in a large pot over medium heat.

Add leeks, carrot, celery and thyme. Cover and cook gently, stirring occasionally, for 10 minutes.  Be careful not to let the veg start to brown – you just want to soften them.

Add stock, lager, cabbage, potatoes and bay leaves; cover and bring to a boil.

Uncover, reduce heat and simmer for 10 minutes.

Stir in greens and cook, stirring occasionally, until the potatoes are tender, 10 to 15 minutes more.

Season with salt and pepper. Discard bay leaves. Ladle into bowls and top each with 1 tablespoon sour cream and parsley, if desired.

 

Thursday Stir-Fry

Olive/Sunflower/Veg oil

1 onion – finely sliced

1 carrot – cut into small sticks or sliced with a peeler)

Any other root veg ie, beetroot, swede or turnip – prepared as carrot above

Mushrooms – sliced

Greens – shredded

PSB – if you have any left

1 or 2 chillies – finely sliced or a tsp dried chillies if you have them (or a tablespoon of sweet chilli sauce)

Fresh Egg noodles (or dried noodles cooked as per packet instructions)

Fish Sauce

Soy sauce

Sesame Oil

Chinese 5 spice or a fresh stir-fry sauce or paste

Have all your ingredients prepared and ready to go.  Heat the oil in a wok or large frying pan over a moderate heat.  The heat needs to be kept quite hot and you have to work quickly so that everything gets cooked without burning.

Add the onion and carrot and any other root veg and cook, stirring continuously for a minute.  Add mushrooms, PSB, chillies and about 2tsp soy sauce and continue to stir-fry for a couple more minutes until the PSB and mushrooms are nearly cooked.  Add your noodles with 1-2 tsp fish sauce and 1-2 tsp sesame oil.  Give it all a really good stir around then add the shredded greens and continue to stir-fry for another minute or so.  At this point you could add a stir-fry sauce or try Tom Yum Soup Paste for a Thai version.

And that’s it – serve immediately and enjoy

Barley Stew with Leeks, Mushrooms and Greens

1 tablespoon olive oil, divided

1 large leek – finely sliced

250g mushrooms – sliced

2 garlic cloves, crushed or finely chopped

2 tsps fresh rosemary – stalks removed, finely chopped (or 1tsp dried)

1 tin chopped tomatoes in juice

350g pearl barley

1 – 1.5 litre hot vegetable stock

300g kale trimmed, stalks removed, leaves coarsely chopped

Heat oil in heavy large pot over medium heat.

Add leeks; sprinkle with salt and pepper and sauté until leeks begin to soften, stirring often, about 5 minutes.

Add mushrooms, garlic, and rosemary; increase heat to medium-high and sauté until mushrooms soften and begin to brown, stirring often, about 7 minutes.

Stir in tinned tomatoes and barley.  Cook for a further minute.

Stir in 1 litre of the stock; bring to boil. Reduce heat to low, cover, and simmer until barley is almost tender, about 20 minutes.

Add kale; stir until wilted, about 1 minute. Cover and simmer until kale and barley are tender, adding more stock as needed for desired stew consistency, about 10 minutes.