Kale

Kale is a brassica which means that it’s in the same family as cabbage and just as good for you, containing vitamins A, C and E as well as several important minerals! You can treat it just like cabbage: boil or steam it for a little longer though – this is one vegetable that you don’t want undercooked as it will be bitter. Make sure it’s thoroughly tender before eating and if there are any really thick stems, either discard them or add them first and cook them for a few minutes longer than the leaves.

Kale, shredded finely and fried quickly in very hot oil makes excellent Chinese-style crispy seaweed – just add a tiny pinch of brown sugar and one of fivespice to bring it to life. For a more British approach, roughly chop and add to boiling potatoes, then mash with butter for colcannon – fry it up for bubble and squeak! Add to stir-fries or make a lovely soup with the addition of potatoes and/or chorizos.