Modern Scottish Stovies with Crispy Kale & Carrot

Serves 4

Time 1 hour 5 minutes

Ingredients

For the Stovies

1 tbsp extra virgin olive oil

1 large onion, finely sliced

2 garlic cloves, crushed

2 sprigs thyme

1 bay leaf

1 tbsp tomato paste

½ tsp Dijon mustard

500g potatoes, diced (2–3 cm)

250g mixed root veg (turnip, carrot, parsnip), diced

1 cup cooked lean beef or lamb (leftovers from Sunday roast ideal! Shredded slow cooked meats work best)

1 cup beef stock

1 tsp Worcestershire sauce

Splash Scotch whisky (optional)

2 cups baby spinach

Salt and pepper, to taste

For the Crispy Kale & Carrot

2 cups kale leaves, stems removed and torn into large pieces

1 large carrot, peeled into long ribbons with a vegetable peeler

½ tbsp extra virgin olive oil

Pinch sea salt

To Serve

Fresh parsley or chives, chopped

Extra drizzle of extra virgin olive oil for gloss

Method

Heat extra virgin olive oil in a wide pan over medium-low heat. Add onion, garlic, thyme and bay leaf. Cook slowly for 10 minutes until soft and golden.

Stir in tomato paste and mustard, and cook for 1 minute. Add potatoes, root veg and cooked meat of your choice; toss to coat in the aromatics. Add stock, Worcestershire sauce and a splash of whisky (if using). Simmer gently, covered, for 25–30 minutes, stirring occasionally, until the vegetables are tender and most of the liquid has absorbed.

Meanwhile, make the crispy kale and carrot.

To make the crispy kale and carrot in the air fryer, toss the kale and carrot ribbons with extra virgin olive oil and salt. Air-fry for 4–5 minutes at 160°C, shaking halfway through, until crisp and curled. Cool on a tray. If you have a smaller air fryer, cook one vegetable at a time to avoid overcrowding the basket.

To make the crispy kale and carrot in the oven, line a baking tray with baking paper and spread the veg out. Bake at 160°C (fan) for 10–12 minutes, turning once, until crisp.

Once the stovies are cooked, stir through the spinach until just wilted. Season well with salt and pepper.

Serve topped with fresh herbs, a drizzle of extra virgin olive oil, and the crispy kale and carrot.