We’re changing our recipe format! Each month we’re going to select a seasonal fruit and vegetable item and base our weekly recipes around this choice! It allows you to try newer, seasonally ready things!
We thought we’d kick this new month off with Kale and Apple! Kale is packed full of nutrients and source of various vitamins, minerals and calcium. It’s a well-rounded vegetable that can be included in most recipes. Known as a super-food, increasing your intake of Kale during the colder months will hopefully help your system prepare for and possibly even prevent cold/flu symptoms during the Autumn and Winter season.
We’d thought we’d kick off with this great recipe we found through Waitrose which looks wholesome and perfect for those chillier evenings and a great alternative to a Sunday roast dinner.
Preparation time : 10 minutes
Cooking time : 30 minutes
1 tbsp olive oil
454g pack essential Waitrose pork sausages
1 essential Waitrose medium onion, finally chopped
2 cloves garlic, crushed
1 essential Waitrose leek, sliced
1 essential Waitrose large carrot, cubed
1 tsp ground cumin
2 bay leaves
200g Waitrose wholesome lentils
200g curly kale or cavolo nero, shredded
Heat the oil in a large pan, add the sausages and fry for 15 minutes until browned. Remove from the pan with a slotted spoon. Add the onion, garlic, leek and carrot and cook for 5 minutes until softened.
Add the cumin, bay leaves and lentils with 1-1.25 litres water. Bring to the boil then simmer for 15 minutes, stirring occasionally until thick and soupy and the lentils are almost tender.
Stir in the kale or shredded cavolo nero, return the sausages to the pan, cover and cook for a further 5 minutes until the cabbage is tender. Discard the bay leaves and season to taste. Serve in warmed bowls.
Add 200g essential Waitrose frozen butternut squash with the kale. For added flavour replace the water with stock.
More than 5,000 recipes can be found at www.waitrose.com/recipes.