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Caremelised Onion and Kale Stuffed Potato Topped With Bodkin's Red Cabbage and Ginger

Serves: 4


4 medium baking potatoes
2 tbsp olive oil
2 large onions, finely sliced
250g pack Kale
½ x 25g pack fresh basil, leaves torn, plus extra to serve
150g pack French Soft Goat’s Cheese


1. Preheat the oven to 220°C, gas mark 7. Rinse the potatoes, then prick them with a fork and wrap each one in a piece of damp kitchen paper. Place on a microwaveable plate and microwave on high for 10 minutes. Remove the kitchen paper, sit the potatoes on a baking tray and place in the oven for about 20 minutes, or until cooked through.

2. While the potatoes are cooking, heat the olive oil in a large frying pan and cook the onions for 8–10 minutes until softened and caramelised. Stir in the kale and stir fry for 2–3 minutes until just wilted. Stir through the torn basil and season.

3. Cut open the potatoes and spoon in the kale mixture. Top with the goat's cheese, a few extra basil leaves and a grinding of black pepper. Top with Bodkin's.

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