Capparelli at The Mill’s Kale Borani

For the borani:

500g Greek yogurt

125g kale

125g spinach

50ml olive oil (about 3 tbsp)

5 garlic cloves, minced

salt, to taste

For the Vadouvan butter:

60g unsalted butter

5g vadouvan spice mix

½ garlic clove, minced

zest and juice of ¼ lemon

5g flat leaf parsley, finely chopped

For the pickled golden raisins:

50g sugar

50g white wine vinegar

25g (25ml) water

¼ bay leaf

¼ star anise

250g golden raisins