Spiced tomato, squash and creamed kale gratin

Farm  Africa

Farm Africa

Premium Supplier 20th November 2015

Spiced tomato, squash and creamed kale gratin

Recipe from Rosie Sykes


  • 60ml olive oil
  • 1 medium onion, finely sliced
  • 2 cloves garlic, crushed
  • 1 large red pepper, deseeded and cut into 1cm wide strips
  • 500g tomatoes, peeled & roughly chopped
  • 1 large bayleaf
  • 1 generous sprig rosemary
  • 400g squash, peeled, seeded and cut into sheets about the depth of a pound coin
  • Lemon, juice and zest
  • Small pinch chilli flakes or powder (optional)
  • 15ml olive oil
  • 400g kale, tough stalks removed, and leaves shredded
  • 15g butter
  • 80ml double cream
  • 80g goats cheese
  • 2 tbsp. grated Parmesan cheese
  • 50g bread crumbs or panko
  • Salt and freshly ground black pepper


1. Preheat oven to 180/gas5. Start by making the tomato and pepper stew. In a large heavy based pan, heat 2 tablespoons oil over medium heat. Add onion and cook for 7 minutes, stirring occasionally, until tender.

2. Add another 2 spoonful’s of oil and the red pepper, sprinkle with 1/2 teaspoon salt, and cook 5 minutes, stirring occasionally, until pepper is tender. Now add the garlic, cook for a minute before stirring in the tomatoes, bay and rosemary and season well. Cook down for 10 minutes, simmering to a nice rich tomato sauce. Lift out herbs and season to taste. Set aside to cook the squash and kale.

3. Blanch the squash then the kale in a pan of boiling salted water until just tender. Drain quickly and refresh the kale under cold running water to prevent it cooking further. Strain it and squeeze out as much excess moisture as possible. Once the squash has cooled a bit, season with lemon zest, juice, chilli flakes, olive oil and salt.

4. Then finish the kale. Melt the butter in a frying pan over a medium heat and sauté the kale and season with pepper. Sauté for a couple of minutes until heated through. Stir in the cream and allow to bubble down and reduce, crumble the goats cheese and mix thoroughly, season to taste.

5. Spoon 1/2 the mixture into a 10" diameter baking dish. Top with half the squash slices and cover with half the creamed kale. Repeat, finishing with the last of the creamed kale. Toss crumbs and parmesan together and scatter evenly over the top.

6. Bake for 30 minutes, or until topping is crisp and vegetables are piping hot. Serve hot or at room temperature.

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