of the joys of living in Angus is my proximity to the
only commercial producer of sea kale in Great Britain.
As the name suggests it grows well in coastal regions;
it is perennial so if you happen to come across some
guard your secret and enjoy annual feasts.
and Heather Pattullo farm at Eassie (near the Glamis
Estate) in Angus where they grow sea kale in long tunnels.
The crowns are forced from December onwards and produce
succulent ivory coloured shoots, which are similar in
shape to celery with a small green leaf. It is harvested
from mid January until the end of March.
kale is sometimes called winter asparagus and for culinary
purposes can be treated as such.
well for it is cut to the main root to hold the shoots
well and steam or lightly boil.
with vinaigrette or a butter sauce
KALE WITH BUTTER SAUCE
shallot finely diced
3 tbsps white wine vinegar
225g / 8oz unsalted butter chilled and cubed
Squeeze of lemon juice
115g / 4oz Sea kale - about 6 pieces
the shallots into a pan with the vinegar and 3 tbsps
to the boil and reduce the liquid to about 2 tablespoons.
the heat and gradually whisk in the butter, one piece
at a time until the sauce is smooth, thick and glossy.
in the lemon juice.
the seakale (or cook in an asparagus kettle) for 3
- 4 minutes.
on a warm serving dish and spoon over the butter sauce
Pattullo, Eassie Farm, Glamis, DD8 1SG
840303 (UK number)
article was written by Fiona Bird who lives in Kirrimuir,
Scotland. Fiona was the winner of Scottish Masterchef
and a finalist in the overall UK Masterchef.
is a campaign (based in Scotland but working across
the UK) to encourage children in the practical skills
of preparing food - aiming for enquiring minds, active
skills, discriminating tongues, family bonding and healthy
Fi Bird is a mother of six and a past Masterchef
finalist who has always had a passion for cooking. She
is self taught with an approach to food based on knowledge
of tight budgets and limited time. When, time permits
she will complete an MSc in food policy. A member of
the Guild of Food Writers, Fi has written extensively
- articles, recipes and as a campaigner both for healthier
diets and for cookery teaching at Primary schools. Fi
and Dr Stephen Bird are the founders of Stirrin'Stuff
which works in partnerships, to educate children about
food. Stirrin'Stuff is committed to sustainable development
and ethical best practice. Fi develops recipes for Tern
television and writes for Country Kitchen Magazine,
Green Parent, Organiclife and an occasional parenting
column in the Scotsman. Fi and her daughter, Lili Bird
have a fortnightly mother and daughter food column,
in the Aberdeen Press and Journal.
Dr Bird has recently completed a course in human
nutrition and Fi, a children's cookery book, to be published
by Barefoot Books in September 2008.