Tag Archives: Kale

Recipe of the Week – Christmas Dinner Special – Wild Mushroom Wellington

I was scratching my head trying trying to think of something different for the main course on Christmas Day this year – I love nut roasts, but sometimes a surprise is needed when serving a big meal! This recipe is a bit of a hybrid of a number of different ideas, but should provide a talking-point on Christmas Day, or indeed any other time you want to push the boat out! Have a good Christmas everyone!

Serves 8


25 g dried wild mushrooms 

200g shiitake mushrooms, thickly sliced

200g chestnut mushrooms, thickly sliced

2 tbs olive oil

30g butter

2 large white onions, finely chopped

6 cloves of garlic, crushed

300g kale, washed and roughly chopped

2 tsp fresh thyme leaves

2 tsp fresh dill, chopped

2 x 320 g sheets ready-rolled puff pastry

200g mature cheddar cheese, grated

1 egg, beaten


1. Soak the wild mushrooms in a bowl of boiling water for 30 minutes, then drain and roughly chop.

2. Preheat the oven to 200C.

3. Place all of the mushrooms on a large baking tray and drizzle with the olive oil. Roast for 25 minutes.

4. Place the chopped kale in a large pan of boiling water and simmer for 5 minutes then drain and set aside.

5. Add the butter to the pan and gently sauté the onions, garlic and chopped herbs for 10 minutes. Season then add the kale. Cook for a further 5 minutes then set aside.

6. On a large baking tray place one of the sheets of ready-rolled pastry on a sheet of baking paper. Carefully add the kale and onion mixture, leaving a 2cm gap to the perimeter. Scatter with the cheese then cover with the mushroom mixture. 

7. Using a pastry brush apply some of the egg mixture to the perimeter of the bottom sheet, before laying the other pastry sheet on top and crimping all around. Apply the remaining egg wash to the top, score the pastry and place in the oven for 40 minutes until brown.

8. Slice and serve hot with roasted vegetables and gravy if desired. 


Recipe of the Week – 31st October 2016 – Red Lentil Dhal with Pan-Fried Kale

This recipe is a fantastically warming and satisfying meal now that the evenings are getting colder and darker. This also works really well as a comforting soup, which I have been known to have straight out of a mug!

Serves 6


700g red split lentils, rinsed

4 tbs sunflower oil

2 large onions, sliced

5 cloves of garlic, crushed

2 large carrots, peeled and finely diced

300g kale, roughly chopped

3 tbs lemon juice

1 large bunch of fresh coriander, finely chopped

1 litre good quality vegetable stock from bouillon 

1 x 400ml can of coconut milk

1 tsp ground turmeric

3 tsp cumin seeds

2 tsp ground coriander

Salt and pepper to taste


1. In a large saucepan, add the stock to the lentils and bring to the boil before simmering for 20 minutes.

2. In a smaller saucepan gently dry fry the spices for 1 minute before adding the oil, garlic and onions. Reduce the heat and simmer covered for 10 minutes, stirring occasionally.

3. Add the onion mixture to the lentils, stir well, then add the chopped carrots and coconut milk.

4. Meanwhile place the chopped kale in a roasting tray and cook in a preheated oven at 200c for 10 minutes before adding to the dhal mixture.

5. Simmer the mixture for a further 10 minutes. Take off the heat, add the lemon juice and coriander and serve immediately with rice or naan.

Recipe of the Week – 13th June 2016 – Broccoli, Kale and Pepper Wraps

Now that Summer is here in the North of England (hence the heavy rain!), I’m beginning to experiment with lighter, more salad-based recipes. This one uses a combination of vegetables and salad ingredients, and is satisfying, yet very healthy – I love broccoli and any chance to use it is always welcome!

Makes 8 wraps


8 large tortilla wraps

1 medium head of broccoli, cut into florets

100g fresh kale, rinsed and roughly chopped

1 large red pepper, deseeded and sliced

2 cloves of garlic, crushed

4 tbs extra virgin olive oil

1 tsp sea salt

1 tsp freshly ground black pepper

200g various fresh salad leaves (eg. spinach, rocket, watercress)


1. Put the broccoli florets in a saucepan with about 2 inches water and bring to a boil. Cover and simmer for 5 minutes until the broccoli is beginning to get tender. Drain thoroughly.

2. Place the broccoli, 2 tbs of the olive oil, garlic, salt, and pepper in a food processor, and blend until smooth. Set aside.

3. In a large frying pan or wok add 2 tbs of olive oil and flash-fry the chopped kale and peppers slices on a high heat until browned.

4. On each wrap, spread out 2 tbs of the broccoli mixture, then arrange the kale leaves, some pepper slices and salad leaves. Roll into a burrito, halve and serve. These are just as nice warm or cold, and they go well with a selection of salads.

Recipe of the Week – 2nd May 2016 – Chana Dal Masala with Pan-fried Kale

This recipe is a modified version of one of my favourite curry recipes – apparently kale is very good for you and a great source of iron, so I thought I would incorporate it into a variation on a Chana dal dish. The kale gave it a really nice variation in texture and I think works even better than spinach as it keeps its bite better.

Serves 6


400g Chana Dal (yellow split peas), rinsed and drained

5 tbs sunflower oil

2 medium onions, chopped

6 cloves of garlic, finely chopped

1 tbs ground cumin

1 tbs garam masala

1 1/2 tbs turmeric powder

2 tsp salt

2 green chillies chopped 

1 x 400g tin good quality chopped tomatoes

1 x 400ml tin of coconut milk

200g fresh curly kale, stalks removed then roughly chopped

A small handful of fresh coriander, roughly chopped


1. Place in a large saucepan of slightly salted water. Bring to the boil and simmer for 30 minutes until soft. Drain and set aside.

2. Add the oil to a large saucepan and fry the onions, garlic and chillies on a low heat until starting to brown, then add the garam masala, turmeric, cumin and salt and then the chopped tomatoes. Simmer gently for 10 minutes.

3. Add the Chana Dal mixture to the onion mixture, together with 100ml water. Stir well and gently simmer for 20 minutes until soft.

4. Add the coconut milk to the mixture, and stir well.

5. Meanwhile, place a large frying pan on a medium heat and dry fry the chopped kale for 5 minutes, stirring regularly. Add to the main mixture, season and stir well.

6. Sprinkle with fresh coriander and serve rice or naan bread.