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Braised kale with mascarpone polenta

This is a beautifully hearty vegetarian dish, but if you're feeling more carnivorous, you could add some good pork sausage to the mix - squeeze a couple of sausages out of their skins, break into chunks and add to the pan when the onion is almost cooked.

Stewed rhubarb and apple with roasted chestnuts


You'll need

1 kg (1 bunch) rhubarb, trimmed and coarsely chopped 500 gm (about 3) golden delicious apples, peeled, cored and coarsely chopped 220 gm (1 cup) granulated sugar ½ tsp ground cinnamon 500 gm chestnuts 20 gm unsalted butter 1 cup double cream

Method

  • 01
  • Place rhubarb, apples, sugar and ¼ cup water in a large saucepan and bring to the boil, cover and cook over medium heat for 10 minutes or until tender. Add cinnamon and cook, uncovered for 5 minutes, stirring occasionally until well combined.
  • 02
  • Meanwhile, using a sharp knife, cut a cross in the end of each chestnut and place in a roasting pan. Roast at 220C for 5 minutes or until skin has softened, cool slightly, then carefully peel chestnuts while still warm.
  • 03
  • Heat butter in a large frying pan until foamy, add chestnuts and stir over medium-high heat, for 5 minutes or until golden.
  • 04
  • Serve stewed rhubarb and apple warm or at room temperature, with warm roasted chestnuts and spoonfuls of cream.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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