Ingredients

For the stuffed mushrooms:
12 Chestnut Mushrooms

170g/6oz Stilton, crumbled

4 tbsp olive oil

4 tbsp clear honey

Freshly ground black pepper to season

Fresh Basil to garnish
 

For the spicy kale:

1 red pepper, sliced

200g/7oz Chopped Kale

1 Red Pepper

1 Tbsp olive oil

1 onion, sliced

Pinch of dried chilli flakes

Salt and freshly ground black pepper to season

Method

1.      Preheat the oven to 180C/350F/Gas 6.

2.      Place the mushrooms onto a baking tray and fill each mushroom with the stilton.

3.     Drizzle the mushrooms with the honey and the olive oil.

4.      Season with black pepper.

5.      Put in the oven for approx 8 mins, or until the mushrooms have softened and the cheese has melted.Kale

1.      Heat the oil in a large saucepan or wok and add the red pepper and onion.   Stir-fry until they have softened.

2.      Add the kale, chilli flakes and salt and pepper

3.      Stir-fry for a few mins, until the kale has wilted down and softened 

To Serve:  Place the kale onto serving plates and top with the stuffed mushrooms.  Garnish with basil.