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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.

Mustard fruits


You'll need

1 tsp yellow mustard seeds 1 tsp coriander seeds 330 gm (1½ cups) white sugar 60 ml (¼ cup) white wine vinegar 2 tsp hot English mustard 6 small fresh bay leaves 100 gm each dried pears and dried peaches 100 gm dried wild figs, softened in boiling water for 20 minutes, drained

Method

  • 01
  • Wrap spices in muslin, tie securely with kitchen string and set aside. Combine sugar, vinegar, mustard, 1 tsp sea salt and 125ml water in a saucepan and cook, stirring over medium heat, until sugar dissolves. Add muslin bag and bay leaves and bring to the boil. Cook until reduced to 1½ cups (10-15 minutes). Add dried fruit, return to the boil and cook until fruit is soft and translucent (5-10 minutes). Spoon into a sterilised 1 litre-capacity jar, seal with a lid and invert until cooled to room temperature. Mustard fruits will keep in refrigerator for up to 3 months.

At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

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