Midweek Meals: Lettuce appreciate in-season greens with these 5 recipes

Cabbage, lettuce, kale, leek and even Brussels sprouts are all still in season - here are some of the ways you can use them at dinner

Serve up some cosy, comfy fare with the help of hardy greens

Lentil and Kale Soup

I serve this in the “Italian style”, so thick and soupy at the same time. You can indeed loosen the consistency with a little more stock to achieve a thinner soup or at least one that is less thick, but the porridge-type consistency is part of the charm.

Servings

8

Preparation Time

 40 mins

Cooking Time

 15 mins

Total Time

 55 mins

Course

 Main

Ingredients

• 250g green lentils

• 1 red chilli

• 1 bay leaf

• 3 cloves of unpeeled garlic

• branch of thyme

• 1 onion halved

• 1 – 1.2 litres chicken stock

• 500g curly kale, weighed after the tough stalks have been removed

• 150ml cream

• salt and freshly ground pepper

Method

1. Place the lentils, chilli, bay leaf, garlic, thyme, onion and chicken stock in a saucepan and bring to a simmer. Cover and cook very gently until the lentils are tender. Do not allow the lentils to become overcooked and mushy but at the same time they do need to be completely cooked all the way through. I add a good pinch of salt to the cooking lentils 5 minutes before they are cooked.

2. Remove the bay leaf, thyme and onion and discard. Peel the skin off the chilli and discard the skin. Split it in half lengthways and remove and discard the seeds. Chop the chilli flesh finely and add back into the lentils. Press the flesh out of the cooked garlic and discard the skins. Stir the soft garlic into the lentils. Taste and correct seasoning.

3. Bring 3 litres of water to a boil in a large saucepan and season well with salt. Add the kale leaves and cook uncovered until completely tender. Strain off all of the water and place the leaves in a food processor. Purée briefly, add the cream and continue to puree to a smooth consistency. Taste and correct seasoning making sure to add some freshly ground black pepper. Both elements of the soup can be put aside now for reheating later.

4. When ready to serve the soup, Heat the lentils and kale in separate saucepans. When both mixtures are simmering, add the kale to the lentil saucepan and gently fold through. The soup can look streaky at this stage and that is the way I prefer to serve it. Ladle into hot soup bowls and drizzle each serving with olive oil. Serve immediately

5. Serve with new season extra virgin olive oil.

Brussels sprout and cranberry pakoras

A nice and crispy way to use up some Christmas leftovers!

Servings

4

Preparation Time

 25 mins

Cooking Time

 21 mins

Total Time

 46 mins

Course

 Main

Cuisine

 Indian

Ingredients

• 200g Brussels sprouts

• 1 medium brown onion

• Small handful coriander

• 2 green chillies

• 1 small knob of peeled ginger

• 100g dried cranberries

• 1/2 Tsp chilli powder

• 1/2 Tsp ground cumin

• 1/2 Tsp turmeric

• 150g gram flour

• 170g water

• 1 Tsp Salt Vegetable Oil, enough to fry.

• Splash of milk

• 150g Boursin Garlic and Herbs

Method

1. Chop your Brussels sprouts in half and then slice the sprouts thinly, slice your onions. Roughly chop the coriander, finely chop the chilli and grate the ginger. Roughly chop your dried cranberries.

2. In a large mixing bowl combine the chilli powder, cumin, turmeric, chopped coriander, chilli, ginger, gram flour and water with 1 tsp of salt. Mix well and then add the Brussel sprouts, sliced onion and cranberries. This should create a thick batter.

3. Carefully heat up your oil in a large pan, wok or use a deep fat fryer if you have one. Be ready with a slotted spoon and some kitchen towel on a plate for when the pakoras are fried.

4. Test that the oil is hot enough by placing a small piece of batter in the oil. It should bubble and float to the top. When cooking with hot oil, do not leave it unattended and make sure the handle is not reachable by little hands.

5. Using a spoon, drop in small balls of the batter and fry for 2 minutes on either side until golden brown. Drain on paper towels. The pakoras can easily be heated up again in a hot oven if not served straight away.

6. Make your super simple creamy Boursin dip by gently heating up the cheese with a small splash of milk for 2-3 minutes for a rich dippable sauce. Enjoy with your crispy festive pakoras.