Kale, spelt and chorizo big soup is a great way to use up odds and ends of winter veg.

Top five recipes to celebrate the kale season

With one of the longest British-grown veg seasons, kale offers a delicious splash of green and a little warmth to cool spring evenings. 

With one of the longest British-grown veg seasons, kale offers a delicious splash of green to these top five recipes to add a little warmth and nutrition to cool spring evenings. 

Slow-cooked black kale bruschetta

This delicious slow-cooked black kale bruschetta can be eaten as a starter or dressed up with ham or eggs for a more substantial meal. Feel free to omit the crème fraîche and instead use ricotta, mozzarella or burrata. Add a pinch of dried chilli and a few sprigs of rosemary or thyme to the cooking pot for extra punch. 

Guy’s kale hash

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This kale, chorizo and potato hash is the ultimate weekend breakfast or hearty dinner on a cold day. Top with a poached egg to make a more complete meal. You can also use cabbage or sliced Brussels sprouts in place of kale here.

Celeriac, kale and mushroom pie

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A deliciously hearty pastry-topped dish, this autumn warmer gives the heartiest of meat stews a run for its money. Cooking the component parts may seem a bit fiddly but it ensures each ingredient retains its perfect flavour and texture. 

Baked potatoes with cheesy kale filling

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These vegetarian baked potatoes hit that magic spot somewhere between decadent and worthy. They make a great simple and inexpensive midweek dinner and can be easily adapted to your kitchen contents: use chard or spinach if you have this in your veg box instead of kale, or use a smoky cheese such as Gruyère in place of cheddar.

Kale, spelt and chorizo big soup

This ‘big soup’ is a chunky broth that’s almost a stew. It’s a great style of dish for using up the last odds and ends in your winter veg box. The basic requirements are onion and garlic, a grain, good stock and lots of veg, but you can liven it up with bacon or chorizo, by stirring in pesto or by sprinkling over gremolata. It also reheats well.

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