Enjoy a taste of summer

Craig Wilson, aka The Kilted Chef, reveals how to turn kale into a showstopping soup and adds a Scottish twist to the Italian favourite, pannacotta

These recipes give a real taste of summer and are perfect for a light lunch or early evening meal.

Kale, which belongs to the cabbage family, is a great vegetable to add to soups.

It’s robust enough to take a lot of cooking and is one of the most nutrient dense foods; high in antioxidants and vitamins.

Pannacotta, a favourite Italian pud, is a really versatile dessert which can be infused with lots of different flavour combinations.

Scottish strawberries are in season now, while elderflower is abundant at the moment, growing in woodlands and hedgerows.

It offers a delicate, fresh addition to this dessert, alongside the botanicals of The Gin Bothy gin.

INGREDIENTS SERVES 4

For the soup: 1 tbsp of Scottish rapeseed oil 10g butter 150g onion, roughly diced 100g broccoli fleurettes 50g fresh black kale 700ml water 1 vegetable stock cube 50g baby spinach 10g fresh basil 150ml double cream 1 tsp cracked mixed peppercorns 1 tsp sea salt flakes

DIRECTIONS

Heat the oil and butter in a pan; add the onion and broccoli and saute for five minutes.

Remove the centre stocks from the kale; roughly chop the remaining leaves and add to the pan.

Dissolve the stock cube in the water and add to the pan.

Gently simmer for 10 minutes then season with salt and peppercorns.

Remove from the heat and transfer into a blender.

Add in the spinach, basil and double cream and blend until smooth.

Season with salt flakes and peppercorns.

For the garnish: 2 broccoli fleurettes 50ml lightly whipped cream (soft peaks) 8 baby spinach leaves

Sprinkle of cracked mixed peppercorns

To serve: Pour the soup into a latte glass and spoon the whipped cream on top.

Serve alongside a garnish of baby spinach leaves and grated raw broccoli.

Sprinkle over some cracked mixed peppercorns and serve.

Summer kale , spinach and broccoli soup