- 500g carrots
- 1kg potatoes
- 400g kale
- 600g leeks
Garlic & parmesan roasted potatoes. Slice some potatoes into 2cm thick wedges. Crush a couple of garlic cloves and mix with 2 tbsp olive oil, a handful of chopped rosemary leaves, a pinch of dried chilli flakes and 2 tsp dried oregano. Season. Pour over the potato wedges and toss to coat them. Slide into the oven for 20 mins. Grate 50g parmesan. Scatter over the potatoes and slide back into the oven for a further 20 mins till the potatoes are golden and fluffy inside.
Balsamic braised kale. Heat 1 tablespoon oil in a frying pan. Add 2 large handfuls of roughly chopped kale and cook for 1 min, tossing with two large spoons, till bright green, Add 100ml water and reduce the heat to low. Cover and simmer for 5 mins till the kale is tender. Add the zest and juice of a lemon, a crushed garlic clove, 2 tbsp balsamic vinegar and 1 tbsp olive oil. Cook for 2 mins. Season.