Method
Chop the onion/leek, garlic and chard.
Heat 2 tbsps of olive oil in a pot and add the chopped veg. ‘Sweat’ for 10 mins on a low heat.
Chop the remaining veg and add together with the lentils to the pot. Cover with water.
Put the lid on the pot and simmer on low heat for 20mins. Add stock as required.
Enjoy!

Cooking time: 10 mins

Method

Shred the kale from the midribs, wash it thoroughly in cold water and put in a pan of boiling, lightly salted water for 2 minutes to blanch. Drain thoroughly in a colander and leave to cool slightly.

Chop the kale finely and stir it into the mashed potatoes. Blend in the eggs and add as many breadcrumbs as the mixture will absorb to achieve a fairly stiff consistency. Season to taste with salt and pepper. Shape the mixture into oblong balls, the size of eggs.

Melt the butter and fry the kale and potato cakes for about 8 minutes, turning them once or twice until they are brown and crisp.

Serving: Serve with hot and cold gammon, or with bacon or grilled sausage, using pan juices as a gravy.

Garnish: hard-boiled eggs

Cooking time: 40 mins

Method

Strip the kale away from the midribs. Wash the leaves and cook in boiling, lightly salted water for 10 minutes. Drain thoroughly and chop finely. Set aside.

Peel the onion, carrots and potatoes and chop finely. Clean the leeks abd cut crossways into narrow slices. Melt the butter in a pan and add the vegetables, tossing them well in the butter for about 3 minutes.

Pour the stock over the vegetables, and season with salt and pepper. Bring to the boil and simmer for 20-25 minutes

Blend the soup in a liquidiser, return the puree to the pan and heat through, adding milk to give the required consistency. Fold in the chopped kale and season to taste with salt pepper and sugar.

Serving: Pour into soup bowls and garnish with chopped hard-boiled eggs (or thyme).

Back again next year!