Crispy Chinese kale

Ingredients:

200g kale 1 tbsp sunflower oil 1 tsp sesame seeds salt to taste 1 tbsp miso paste pinch of caster sugar

Method:

Preheat the oven to 190°C / Gas mark 5. Line two baking trays with greaseproof paper.

Prepare the kale by removing the central stem and then chop it up roughly. The thick stem will not go crispy in the oven, so to get better results just remove it.

Wash the kale and put in a salad spinner to get rid of as much water as possible. Otherwise, lay out on a clean kitchen towel and spread the kale to dry it out.

In a large bowl, add the remaining ingredients and stir to mix thoroughly. Taste and adjust the seasoning. Add the kale and toss until all the flavourings have coated the kale evenly.

Spread the kale on the baking trays in a single layer and place them in the oven. Every few minutes just move the kale around in the baking tray so that it gets crispy evenly. It can take up to six or eight minutes for the kale to be nice and crispy.

Take out of the oven and let it cool completely before storing in an airtight container, if there is any left at this point.