The Sunday Telegraph - Sunday



Using robust kale instead

of lettuce in this salad means that rather than going slimy in the fridge,

the texture improves. I used cannellini beans and British-grown fava beans from Hodmedods (find them in wholefood shops) but you could use whatever beans you like.

Enough for 2 lunches


2 tbsp olive oil 200g kale, tough stems

removed 200g shallots, peeled and quartered

7 olives 240g tinned beans, rinsed

1 tsp balsamic vinegar


hHeat 1 tbsp oil in a large

frying pan and add the kale. Cook until the leaves

turn bright green and are just beginning to go crisp

at the edges. Scoop out into a bowl and add the shallots to the pan. Cook,

turning carefully, until golden on all sides. Add

to the kale. Remove the stones from the olives and

chop roughly. Add to the kale along with the beans.

Whisk the vinegar with a pinch of salt and the rest of the oil, and dress the salad. hStores well for two days

in the fridge.


It’s probably sacrilege to add chorizo to an Italiansty­le omelette, but it does

taste good. Chard is in season now, but you could

use frozen leaf spinach instead – no need to boil it

first, just defrost it, squeeze it dry and add it to the eggs. This makes a

little tortilla in a 15cm frying pan, enough for two

to three lunches.


100g rainbow chard

1 tbsp olive oil 100g waxy potatoes, boiled

and diced

1 small red onion, peeled

and sliced

20g chorizo, chopped

3 eggs, beaten


hStrip the leaves from the chard and slice the stems. Heat the oil in a small pan and add the potato. Cook

until light gold then add the onion and chard stems, cooking it until the onion

is translucen­t and soft.

hMeanwhile bring a pan of salted water to the boil

and add the chard leaves. Cook for one minute then

drain, cool under the tap and squeeze into a ball to

dry. Chop roughly.

hAdd the chorizo and chard leaves to the pan and heat through, stirring to

mix. Beat the eggs in a bowl, season well and add

the contents of the pan.

hReturn the egg mixture to the hot pan and cook

gently for five minutes, until set and golden on the

bottom. Preheat the grill and pop the pan under to

cook the top – it should still be slightly underdone

in the middle.

hLeave to cool and set. Cut into wedges to serve.

hKeeps for up to three

days in the fridge.

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