Name: Kale, Fruit and Nut Pilaf
Yield: Serves 2
Ingredients: a squeeze of lemon juice; salt and black pepper; 50 g chopped nuts (e.g. hazelnuts, pistachios, almonds or walnuts), toasted (see tip); 200 g red Russian or curly kale, chopped if the leaves are large; 1 onion, finely diced; sunflower or light olive oil, for frying; 150 g brown basmati rice; 50 g raisins; 500 ml vegetable stock; 125 ml (a small glass) dry white wine; 50 g dried cranberries; 1½ teaspoons garam masala

The kale and cranberries give this spiced rice dish a Christmassy colouring so it’s a good one to serve as a healthy meal among all the rich food around. If you’ve got a large, deep frying pan and want to double the quantities to serve 4, then it should fit, otherwise use a large heavy-based saucepan or flameproof casserole dish. Red Russian and curly kale (leaves stripped from tougher stalks) work best here. It can be made with cavolo nero, but in that case it’s best to boil the leaves, re