Kale is produced in the UK from June until March and is at its most plentiful from October. It is loved by foodies for its versatility and nutritional profile. Most of the kale produced in the UK is grown by farmers in Lincolnshire.
Kale is an attractive vegetable with a deep green colour and curly leaves. Kale is really easy to use and because it’s so versatile it works well in a variety of dishes. It is usually sold in ready prepared packs and can be boiled, baked or stir fried, added to soups, casseroles and omelettes as well as sautéed. It is also great in a warm salad and is often used in Indian cuisine.
So add kale to your weekly shop and make the most of this great tasting nutritious home-grown vegetable."
Prep time: 5 minutes
Cook time: 8-10 minutes
200g pack kale
1 carrot, sliced (125g)
300g celeriac, coarsely grated
100g chestnuts, halved
1 sprig rosemary
400ml hot vegetable stock
1 tbsp cranberry sauce
Place all the ingredients in a large saucepan, cover and bring to the boil, simmer for 8-10 minutes until tender, season.
Try using parsnips instead of celeriac, or pan frying diced chicken before adding the vegetables for a non-vegetarian option.