Roast curly kale: a quick, easy ‘superfood’ accompaniment for Asian dishes,
Kale is full of iron and vitamins A and D. Try converting the ‘ Kale doubters’ by roasting it. It goes crisp and crackly in some parts and tender in others.
- 500g kale
- 2 teaspoons sesame oil
- 1 tablespoon olive oil
- 1 tablespoon sesame seeds
- Preheat the oven to 220C
- Pull the leaves away from the stalk and rinse under cold water, dry the leaves really well, the best way is with a salad spinner.
- Cut the kale into 5 cm wide slices and place on a flat baking tray.
- Drizzle over the two oils and sprinkle with the sesame seeds .
- Season with sea salt and black pepper.
- Roast in the oven for 15 / 20 minutes, turning half way through, until crisp at the edges.
An old favourite – comforting cauliflower cheese
Cauliflower Cheese is great on its own or with a roast Sunday Lunch.
- Break the cauliflower into largish chunks and cook in boiling salted water until just beginning to soften.
- Drain and dry well.
- Place in an ovenproof dish and cover with a cheese sauce made with a good mature cheddar (Sussex Charmer made with milk from Rudgwick always available from the Food Float!), a touch of English mustard and an egg yolk for added richness.
- Top with plenty of grated cheese and pop into a hot oven for 20 minutes until golden and bubbling.
Creamy leeks with Sussex Charmer cheese
A bit naughty, but really delicious!
- 4 medium leeks, finely sliced
- 40 g unsalted butter
- 150 ml white wine
- 10 tbsp double cream
- 250 g grated Sussex Charmer
- Large sprig thyme
- Preheat the oven to 180C
- Melt the butter in a pan and gently fry the leeks for 5-10 minutes until softened.
- Add the thyme & white wine and leave to leave to bubble away for 5 minutes.
- Add the double cream, season and simmer gently for 5-6 minutes.
- Transfer to an ovenproof dish and cover the grated cheese
- Bake in the oven for 20-30 minutes.
Tim’s top tip: Perfect roast parsnips
The favourite method of cooking has to be roasting, where the heat of the oven intensifies and caramelises the sugars. Many advocate the use of honey but this is unnecessary. The parsnips have plenty of natural sugar and honey will only cause them to burn easily.
For best results:
- Cut them in root to tip wedges, toss in oil, sea salt and pepper
- Always spread them thinly on the roasting tray
- Roast at 190c/375f for around 35 minutes.
Serve with your favourite roast meat. You might like to try:
- A free range Chicken or Duck from Ockley,
- The best organic beef you will ever taste from Rudgwick.