Kale and Sweet Potato Tacos

Kale, sweet potato and black bean tacos are a fun communal meal and great as a mid-week meat-free option, topped with coriander and a squeeze of lime. They are delicious as is, but if you want to go crazy, add a dollop of sour cream, grated cheese, salsa, guacamole… the list goes on!

Ingredients: 1/2 a sweet potato, 2 shallots, 60g kale, 50g baby corn, ½ a chilli, small bunch of coriander.

Larder: 1 tsp cumin powder, 1 tin of black or kidney beans, juice of 1 lime, 4 tortillas, oil (optional: 50g cashews and chicken or steak).

Instructions:

  • Preheat oven to 180C degrees. Chop the sweet potato into 1cm chunks, place in a roasting tin, drizzle with olive oil, toss in cumin powder and roast for 25 mins or until soft.
  • Chop the shallots, chilli (to taste) and chicken or steak strips if using. Fry for a few minutes until shallots soft and meat is cooked.
  • Roughly shred the kale and chop the corn. Add along with drained and rinsed black beans to the frying pan. Season and cook for a few minutes, stirring frequently until kale and corn are soft.

roasting sweet potatoesblack beans with kale

  • Meanwhile heat tortillas in a microwave or in the oven wrapped in tin foil.
  • When sweet potatos are soft, remove from the oven and serve tacos layered with the veggie mix, sweet potatoes, finely chopped coriander, optional chopped cashews and a generous squeeze of lime. It should make 4 soft tacos depending on how big your tortillas are and how full you fill them.
  • *If you have time or inclination make a coriander cashew sauce: Using a mortar and pestle/stick blender or food processor; whizz together cashews, ¾ of the coriander, lime juice and a decent splash of water to make a sauce for the tacos. Add more water or lime juice to make a creamy consistency-serve with the tacos.coriander, lime cashews 1

Roasted Squash and Mushroom Pasta

A comforting and easy January supper, this dish is perfect on a busy night as you can chop it all up, pop it in the oven and come back to it for the finishing touches before tucking in.

Ingredients: 200g Butternut squash, 1 clove of garlic, 50g button mushrooms, 40g oyster mushrooms, small sprig of thyme, 70g kale.

From the larder: 175g pasta, 25g Parmesan, 25g breadcrumbs, 3 tbsp crème fraîche and olive oil.

Instructions:

  • Preheat the oven to 200 degrees C and bring a pan of water to the boil for the pasta.
  • Chop the squash into small chunks, halve large mushrooms and crush a garlic clove.
  • Place all in a roasting tin with thyme leaves, salt, pepper and a drizzle with olive oil. Roast for 20-25 minutes.
  • Add chopped kale, after about 10-12 minutes, when you start to smell the roasting mushrooms.
  • At this point start cooking the pasta.
  • During the last 5-10 minutes of roasting, sprinkle breadcrumbs and grated Parmesan over roasting veggies and cook until golden and crispy.added-parmesan-and-breadcrumbs-600px
  • Drain pasta and remove the veg from the oven, mix altogether with the crème fraîche.
  • Serve immediately with a little Parmesan grated on top.

Christmas Parcel With Flower Sprouts

A Christmas Pastry Parcel for the week before Christmas. This pastry is packed full of warm Christmassy flavours created by the parsnips, squash, allspice and rosemary and is accompanied by our favourite flower Sprouts.

Ingredients: 1 Shallot, 250g butternut squash, 4-5 baby parsnips or 1 normal-sized parsnip, handful of kale, 4-5 chestnuts, sprig of rosemary and 100g flower sprouts.

From the larder: 1 roll of ready-made puff pastry, 100ml cream, 1 egg, butter, ¾ tsp allspice, oil, salt and pepper.

Instructions:

  • Preheat the oven to 200 degrees C. Peel and chop the butternut squash and chop the parsnips all into 1cm pieces. Toss in olive oil; place in a roasting tin and roast for 20 minutes.
  • Pierce the chestnuts with a skewer or cut a line in the chestnut shells and place on the baking tray in the oven. Roast for 8-10 minutes and then remove from the oven. Peel the chestnuts or scoop out their flesh and chop into pieces. Set aside for the pie filling later.
  • Chop the shallot and rosemary and sauté in a large sauté pan until shallots are soft. Finely chop the kale and add to the sauté pan.
  • When the squash and parsnips are soft, remove from the oven and mix into the sauté pan along with the chestnuts. Beat together the allspice, egg and cream. Remove the sauté pan from the heat and stir in the egg and cream mixture.
  • Unroll the pastry and place the whole sheet on a baking tray roughly 20cm x 30cm. Place the filling along the centre of the pastry lengthways. Lightly wet the edges with water and fold the pastry around the veg into tube. Brush with milk or left over egg. Place in the oven and bake for 20 minutes until pastry is golden and crispy. While baking, steam the flower sprouts for about 3-4 minutes.pie-filling-in-pastry-unrolled-600px
  • Serve the Christmas parcel with the flower sprouts and enjoy!

Tomato and Kale Bake

Ingredients: San Marzano tomato, kale, 2 garlic cloves, half the shallots, baby pepper, parsley, spring onion.

From the larder: 4 eggs, 1 tin of chopped tomatoes, olive oil, 1 tsp paprika, salt and a loaf of crusty bread (optional extras: chorizo).

Instructions:

  • Preheat the oven to 180 degrees C.
  • Chop the garlic, shallots and the baby pepper, slice the spring onion and roughly chop the tomato.
  • Sauté the garlic and shallots in a glug of oil on medium heat until soft. If using chorizo, slice and fry with the shallots and garlic.
  • Add the spring onion, red pepper, tomato and tin of tomatoes. Season with salt and a pinch of paprika and cook for 5-10 minutes.
  • Roughly chop the kale and parsley leaves.
  • Transfer the tomato mixture into a Pyrex dish or small roasting tin. Mix in the kale and parsley, drizzle with olive oil and place in the oven.
  • After about 5 minutes, carefully crack the eggs into the dish with tomatoes and kale and return to the oven.
  • Bake for about 10-15 minutes until eggs are cooked. Cook for less time for a runny yoke.
  • Serve with crusty bread and another sprinkling of paprika.

Kale and Sweet Potato Tacos

These are some yummy veggie tacos. Warming cumin roasted sweet potatoes, kale and black beans topped off with a cashew coriander cream.

Serves 2

Ingredients: 1/2 a sweet potato, 2 shallots, 6 baby corn, 2 handfuls of kale, 1 red chilli, a small bunch of coriander.

Larder: 1 tsp cumin powder, 1 tin of black or kidney beans, juice of 1 lime, 50g cashews, 4 tortillas, oil (optional: chicken or steak strips).

Instructions:

  • Preheat oven to 180C degrees. Chop the sweet potato into 1cm chunks, place in a roasting tin, drizzle with olive oil, toss in cumin powder and roast for 25 mins or until soft.
  • Using a mortar and pestle/stick blender or food processor; whizz together cashews, 2/3 of the coriander, lime juice and a decent splash of water to make a sauce for the tacos. Add more water or lime juice to make a creamy consistency.cashew-coriander-cream-600px
  • Chop the shallots, chilli (to taste) and chicken or steak strips if using. Fry for a few minutes until shallots soft and meat is cooked.
  • Roughly shred the kale and chop baby corn into 1cm chunks. Add along with drained and rinsed black beans to the frying pan. Season and cook for a few minutes, stirring frequently until corn is soft, but still has a crunch.kale and black beans 600pxsweet potatoes roasted 600px
  • Heat tortillas in a microwave or in the oven wrapped in tin foil.
  • When sweet potatoes are soft, remove from the oven and serve tacos layered with the veggie mix, sweet potatoes, cashew sauce and remaining coriander. It should make 4 soft tacos depending on how big your tortillas are and how full you fill them.taco 600px

Parsley Root Rosti with Kale and Red Currants

The leaves are turning and autumn colours are beginning to show. This autumn rosti served with kale and red currants is full of colour not to mention full of flavour too!

Serves 2

Ingredients: 200g purple and new potatoes, 1 parsley root, 1-2 carrots, 2-3 shallots, 1 garlic clove, small bunch of tarragon, 60g red currants, a large handful of kale.

Larder: 2 eggs, 3 tsp sugar, oil salt and pepper.

Instructions:

  • Parboil the potatoes for 5 minutes. Drain and run under the cold tap to cool them down enough to handle.
  • Grate the parsley root, carrot and parboiled potatoes into a bowl. Chop tarragon leaves and add to the bowl along with 2 eggs.
  • Finely dice the shallots and garlic clove. Add ¾ to the rösti bowl and set the other ¼ aside. Mix the rösti mixture well and season.
  • Place the remaining chopped shallot and garlic into a small saucepan with a tsp of oil and start to sauté. Pick the red currants from their stem and add to the pan along with 3 tsp sugar. Just cover with water and simmer for a 3-5 minutes, stirring frequently until a saucy consistency. Add more water in tiny amounts if needed.cooking-rostis-600px
  • Heat a little oil in a large frying pan. Using a large serving spoon, spoon out portions of rösti into the frying pan and flatten. Don’t worry if they are loose – the egg will bind the mixture together. Cook for about 3-5 minutes until golden on one side before carefully flipping over and cooking the second side. When golden and crispy on both sides, remove from the pan and place on a plate.
  • Chop the kale, place in a saucepan and cover with boiling water. Cook for 3-4 minutes until bright green and a little crunchy.
  • Serve the röstis with red currant sauce and kale on the side.