Kale is the iconic Scottish vegetable. Tolling bells in Edinburgh were named after it and the back yards of Glasgow tenements were called Kailyards because it was the only thing which grew there. Here, Michelin chef and Fife Food Ambassador, Christopher Trotter, supports the renaissance of kale and its nutritional properties with a variety of recipes and ideas from “Sea kale with black butter” to “Spiced kale with coconut milk and smoked hake”.
With notes from nutritional therapist Katie Dick and photos from his wife, Caroline, there are 29 kale recipes, each with its own colour photograph.