IN SEASON


BLACKBERRY, KALE AND ROASTED GARLIC BRUSCHETTA Serves 4


1 large fresh garlic bulb 3 tbsp virgin olive oil 4 slices sourdough bread, halved


75g shredded kale, rinsed well with cold water, drained 100g blackberries 2 tbsp balsamic vinegar


2 tsp pomegranate molasses, optional


25g toasted hazelnuts, roughly chopped


Sea salt fl akes and coarsely ground black pepper


1 Preheat the oven to 190C/ gas 5. Put the whole unpeeled garlic onto a piece of foil, drizzle with 1 tbsp of the oil then wrap in the foil to enclose completely. Cook on a baking sheet for about 20-25 mins or until it feels soft when squeezed.


2 Unwrap the garlic, separate into cloves then peel away the skins, fi nely chop the soft creamy garlic fl esh to a rough paste or blitz in a food processor. Spoon into a small bowl.


3 Preheat a ridged frying pan, brush one side of all the pieces of bread with a little oil then toast in the hot pan, oiled side downwards for 2 mins or until browned. Brush the tops with a little more oil then turn over and cook the second side. Wrap in a clean tea cloth and keep hot.


4 Heat a non-stick frying pan, add the rinsed kale to the dry pan and cook for 2-3 mins until just beginning to wilt. The water clinging to the kale will be enough to keep it from sticking. Add the blackberries, balsamic vinegar, pomegranate molasses, if using, and cook for 1 min.


5 Spread the garlic puree over the griddled bread then top with the kale and blackberry mix and sprinkle with the toasted hazelnuts, salt fl akes and pepper. Serve immediately.


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