Ingredients
2 cups Basmati rice
1 Tbs curry powder
130g Krispkut Baby Curly Kale
1 small onion, finely diced
2 medium orange kumara, peeled and cubed
1/4 cup raisins (optional)
1 x 400ml can light cocount milk
1 cup chicken stock (or water + 1/4 tsp salt)
1 handful fresh coriander, chopped

Method
Heat a large non-stick fry pan over a medium-low heat.
Add rice and toast, stirring constantly, until lightly browned (about 3 minutes).
Add onion and fry until softened.
Add curry powder and fry for a further 1 minute.
Add Baby Curly Kale, kumara, raisins, coconut milk and chicken stock.
Cover and simmer gently until liquid is absorbed and the rice and kumara are tender (about 15 minutes).
Gently stir through coriander, then remove from heat.
Leave to stand, covered for 5 minutes.
Serve as a main, or as a side with chicken or lamb.

Ingredients
6 mashing potatoes, peeled and quartered
½ tsp salt
1 Tbs vegetable spread
½ cup of milk
65g Krispkut™ Baby Curly Kale, roughly chopped
Cooking spray
1 Lamb Rack, cut into 6 cutlets
2 cups frozen minted baby peas

Method
Place potatoes in a large pot. Cover with water, season and cover.
Bring to the boil, remove lid and boil gently until tender.
Drain water, reserving approx 1 cup of stock.
Add vegetable spread and milk and mash. Gradually add stock until smooth and fluffy.
Stir through chopped baby curly kale. Cover and stand until serving.
Spray a non-stick frying pan with cooking spray and heat to high.
Quickly brown lamb cutlets on both sides, reduce to medium heat and cook for a further 5 minutes.
Rest lamb for 3-5 minutes before serving.
Meanwhile microwave baby peas for 5 minutes, stirring one halfway through.
Plate and serve with gravy (optional).

Ingredients
1 Tbs olive oil
1 large red onion, peeled and finely sliced
2 cloves garlic, crushed
120g bag Krispkut Winter Salad with Spinach & Cavolo Nero
¼ cup basil leaves
300g punnet cherry tomatoes
100g feta, crumbled
6 eggs, beaten
½ cup grated parmesan
Salt and pepper to taste
Olive oil spray

Method
Preheat the oven to 200ºC. Lightly grease a non-stick 27cm x 18cm baking dish.Heat the olive oil in a frying pan over a medium-low heat. Add the onion and cook it for 3-4 minutes, or until it has softened. Add the garlic and cook for a further minute. Add the Krispkut Winter Salad Spinach & Cavolo Nero and the basil, remove the pan from the heat and toss so the leaves wilt slightly. Place the mixture into the baking dish and add the cherry tomatoes and feta.Combine the eggs and parmesan in a bowl. Season to taste with the salt and pepper. Pour the egg mixture into the baking dish and spray the surface with the oil spray. Bake the frittata in the preheated oven for 18-20 minutes, or until the egg is just set and the top is golden brown. Serve the frittata warm or cold with extra Krispkut Winter Salad Spinach & Cavolo Nero as a salad.

Ingredients
200g Puy or French green lentils
1 tsp Dijon mustard
2 Tbs balsamic vinegar
1/4 tsp salt
1/4 tsp freshly ground black pepper
4 Tbs extra virgin olive oil
250g button mushrooms
200g bacon
130g Krispkut™ Winter Salad
16 cherry tomatoes, halved

Method
Place the lentils in a saucepan with plenty of cold water. Bring to the boil, reduce to a simmer and cook for 20-25 minutes until tender.
While the lentils cook, whisk together in a large bowl, the mustard, balsamic vinegar, salt and pepper then whisk in the extra virgin olive oil. Add the mushrooms and toss well to coat. Set aside to marinade.
Heat a frying pan to medium and cook the bacon for a few minutes on each side until golden. Remove and chop.

Ingredients
600g small beetroot, trimmed of stalks
2 Tbs orange juice vinegar
1/2 tsp salt
1/4 tsp ground pepper
4 Tbs olive oil
1 red onion
150g walnuts
130g Krispkut™ Winter Salad
200g feta cheese

Method
Heat the oven to 180C.
Place the unpeeled beetroot on a baking try and bake until tender when a knife is pushed through, about 30 minutes for baby beets 45 minutes for small.
To make dressing, combine the orange juice, salt and pepper in a small bowl and whisk in the olive oil.
Remove the beetroot from the oven, cool and peel. The skin should come away easily in your fingers. Trim the ends and discard. Cut the beetroot in half if necessary and toss with a little of the dressing. Set aside.
Slice the onion very finely and place in a bowl of ice water for 10 minutes. Drain well.
Heat a frying pan and toast the walnuts for a couple of minutes until browned.
Arrange the winter salad mix leaves of spinach and kale, on a platter and top with the beetroot, onion, walnuts and crumble over the feta cheese. Drizzle over the remaining dressing.