Kale is synonymous with Scotland because it can survive a harsh Scottish winter. Indeed, like the brussels sprout, the flavour
changes from a mild to a more spicy flavour after it has been frosted. The deeply intense flavours marry well with spices, nuts and fruit. Kale is undergoing a renaissance and chefs are starting to use it in dishes attracted by the vibrant colours and textures. Grasp this little book and march confidently into the kitchen and cook with Kale!