Kale crisps
Experiment with different seasonings on these crisps. Crumble them into salads or onto soups as well as munching straight from the bowl!
Ingredients
- Handful of kale
- Oil – rapeseed or olive oil work well
- Seasoning – sea salt, paprika, finely-grated lemon zest, ras al-hanout …
Method
- Preheat the oven to 180°C/Fan 160°C/Gas 4.
- Wash and dry the kale. The drier it is, the better it will crisp.
- Tear into pieces, removing any tough stalks. Lay onto a baking tray or two, giving each piece some room.
- Drizzle with oil and massage well into every part of the kale.
- Bake for 10 mins. Remove from the oven, stir and bake for another 5-10 mins. Don’t let them go too dark or they will be bitter.
- Sprinkle with your chosen seasoning and serve right away.
Kohlrabi remoulade with smoked mackerel
Ingredients
- 1 kohlrabi
- 25g almonds – with skins is fine
- 25g dried apricots
- 25g 1 fillet smoked mackerel
- 2 tbsp olive oil
- 1 tbsp white wine or cider vinegar
- 1 tsp creamed horseradish sauce
Method
- Peel and grate kohlrabi and roughly chop apricots and almonds. Remove skin from mackerel and chop roughly.
- Put all ingredients in a bowl and mix up, then leave to sit for a while and develop flavour.