Quick & Easy

KALE

FISH AND KALE ‘CHIPS’ Serves 2

1. Heat oven to 180c/160c fan.

2. On a large baking sheet, toss 100g kale leaves (without stalks) with 1 tbsp oil and ¼ tsp salt. Spread over baking sheet and bake for 12 mins until crisp.

3. Dip 2 skinless lemon sole fillets in 1 tbsp flour, then 1 beaten egg and 30g dried breadcrumbs to coat. Fry fish in 2 tbsp oil for 3 mins on each side until golden.

4. In a small pan boil 200g peas for 3 mins. Drain.

5. Divide fish, kale ‘chips’ and peas between two plates. Serve with lemon wedges.

KALE SOUP Serves 2

1. Heat oven to 230c/210c fan.

2. In a tray, toss 350g cauliflower florets in 2 tbsp oil. Season. Roast for 15 mins.

3. Fry 1 chopped onion and celery stick in 1 tbsp of oil for 10 mins. Add 1 crushed garlic clove. Chop leaves from 100g kale (reserve handful). Add leaves, the cauliflower and 1.2l veg stock. Simmer for 10 mins.

4. Reduce oven to 180c/160c fan. Toss extra kale in 1 tsp oil. Bake for 10 mins then blend soup with 50g blanched hazelnuts. Serve with yoghurt, kale and hazelnuts.