For me, one of the best things about Great Dixter being open to the public is the opportunity to exchange recipes and vegetable-growing tips with visitors. This recipe comes from a lady I got talking to one day when I was working in the garden. I tried it that same night and loved it. Since then, lots of friends have taken the recipe home with them after eating it here. It makes a fantastic side dish with grilled fish or chicken: the lemon really cuts through the oil and lightens the earthy flavour of the kale. It’s also a delicious appetiser with a chilled glass of wine or champagne before lunch or dinner. Note that it’s important to chop the kale yourself – the stuff sold in supermarkets is chopped too small.
These crisps make great use of one of the true stars of the winter vegetable garden: kale, which will be at its finest after a cold snap, when the low temperatures have turned some of the starches to sugars.
