in season Make the most of gorgeous late-winter produce with these warming, hearty dishes
Kalettes A brand new brassica, Kalettes are a hybrid of kale and Brussels sprouts. The first new vegetable to enter the world in a decade is extremely versatile and can be sautéed, roasted or eaten raw. Also known as flower sprouts, they are sweet and nutty, with soft purple stems and textured leaves. Kalettes were developed in Surrey and are grown in the Scottish Borders. They are great used in bubble and squeak. Or for a simple, tasty side, try roasting with garlic and almonds.
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KALETTE AND M U S H R O O M PA STA Serves 4 V Takes 20 mins Cost per serve £1·73 300g penne 300g Kalettes 1 tbsp olive oil small knob of butter 250g Forestière or baby button mushrooms, thickly sliced 3 garlic cloves, finely sliced 150g sundried tomatoes, roughly chopped 1 lemon, zested and juiced
1 Bring a pan of water to the boil and cook the pasta following the pack instructions, adding the Kalettes for the last 3-4 minutes of cooking time. 2 Meanwhile, heat the oil and butter in a frying pan until the butter is foaming, then stir in the mushrooms and cook until the liquid has evaporated and the mushrooms are turning golden. Add the garlic and sundried tomatoes and cook for 2-3 minutes, until golden. 3 Drain the pasta and Kalettes, retaining a little of the cooking water. Toss with the mushrooms in the pan. Stir in the lemon zest and juice. Season with black pepper. Each serving contains Energy
1746kJ 413kcal 21%
Fat
Saturates
Sugars
Salt
12g 3g 9g 1·2g 17% 13% 10% 19%
of the reference intake. See page 114. Carbohydrate 65g Protein 14g Fibre 8g
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For more delicious brassica recipes, visit tesco.com/realfood
