Make Eating Your Greens A Treat

Sausage, Leek & Potato Traybake

Serves: 4


500g baby new potatoes, halved

2 tbsp oil

454g pack Lincolnshire sausages

500g leeks, trimmed, washed and thickly sliced

1 red pepper, thickly slice

2 tbsp chopped sage

1 tbsp wholegrain mustard

1 tbsp honey


1) Preheat the oven to 200°C, gas mark 6.

2) Cook the potatoes in boiling water for 7-8 minutes, drain.

3) Meanwhile, heat 1 tbsp oil in a frying pan and fry the sausages for 3-4 minutes to brown.

4) Place the potatoes, sausages, leeks, pepper and sage in a large roasting tray. Mix together the remaining oil with the mustard and honey and toss into the leek mixture, season.

5) Bake for 20 minutes.

Tip: Use spicy sausages instead of herby ones or use balls of sausagemeat.

Make Eating Your Greens A Treat

Super Veg Pad Thai

Serves: 2


150g shredded cavolo nero

150g folded rice noodles

1 tbsp oil

1 yellow pepper, sliced

1 red birds eye chilli, sliced

4 spring onions, thinly sliced

1 tbsp smooth peanut butter

2 tbsp reduced salt soy sauce

1 tbsp vegetarian fish sauce

2 tbsp chopped coriander

Juice 1 lime

To serve: chopped roasted peanuts, coriander leaves, lime wedges


1) Cook the cavolo nero in boiling water for 3 minutes, drain. At the same time, cook the noodles according to pack instructions until tender then drain.

2) Meanwhile, heat the oil in a frying pan and fry the pepper for 2-3 minutes, add the chilli and spring onions and cook for 1 minute.

3) Stir in the peanut butter, soy, fish sauce and 4 tbsp water.

4) Add the noodles and cavolo nero and stir to combine.

5) Stir in the coriander and lime juice.

6) Divide between 2 bowls and serve scattered with peanuts, coriander leaves and lime wedges.

Tip: Try using egg noodles too or add some cooked tiger prawns for a non-vegetarian option. Use Tamari instead of soy sauce for a gluten-free version

Make Eating Your Greens A Treat

Kale Packed Mac ‘N Cheese

Serves: 4


250g bag kale, thick stalks removed

250g macaroni

1 leek, sliced

25g butter

25g plain flour

350ml semi skimmed milk

150g Cheddar cheese, grated

2 tsp English mustard


1) Preheat the oven to 200°C, gas mark 6.

2) Cook the kale in a large pan of boiling water for 3 minutes, remove with a slotted spoon and cool under cold water, squeeze out the excess liquid. Add the macaroni to the boiling water and cook for 9-10 minutes, adding the leek for the last 2 minutes. Drain well and return to the pan.

3) Meanwhile, melt the butter in a small pan, stir in the flour and cook for 1 minute. Off the heat gradually blend in the milk, then bring to the boil, stirring until thickened. Stir in 100g cheese and the mustard, season well.

4) Stir the sauce into the macaroni with the kale and transfer to an ovenproof serving dish, sprinkle with remaining cheese and bake for 25 minutes until golden.

Tip: Try using any shaped pasta instead of macaroni. This is a great way to use up odd bits of different cheeses in the fridge.

Find more delicious recipes at Discover Great Veg