Kale is a winter superfood. It is a fantastic source of soluble fibre, the antioxidant vitamins A, C and K, and the energy-releasing B vitamins, as well as sulphur. It is also a source of folate and lutein, a phytochemical with powerful antioxidant properties important for maintaining healthy vision. Use it in salad, instead of lettuce, in pasta dishes or add to mashed potatoes.
Serves 4
1 x 1.5kg organic chicken
1 tbsp salt, plus extra to season
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1 tbsp whole peppercorns
2 bay leaves
300g celeriac
Freshly ground black pepper
300g kale
For the dressing
1 tbsp dijon mustard
3 tbsp lemon juice
1 tbsp extra-virgin olive oil
1 tbsp chopped capers
Gently simmer the chicken in 3 litres of water with the salt, peppercorns and bay leaves for an hour. Leave to cool in the stock.
Heat the oven to 200C/400F/Gas Mark 6. Peel the celeriac and cut it into sticks. Place in an ovenproof dish and sprinkle with salt and pepper. Bake in the oven for 20 minutes and allow these to cool down as well. Take the chicken out of the stock (save it to make soup or risotto). Skin the chicken and remove the flesh from the bones.
Finely chop the kale and mix with the chicken and celeriac in a serving bowl. For the dressing, mix the mustard and lemon juice, then slowly add the oil, followed by the capers. Mix into the salad and season to taste with more salt and pepper. Serve with spelt bread (see recipe, overleaf).
Recipes extracted from The Nordic Diet by Trina Hahnemann, photographs by Lars Ranek (Quadrille £12.99; offer price, £11.69 inc p&p); and Anjum's Eat Right for Your Body Type, photographs by Lisa Linder (Quadrille £14.99; offer price, £13.49 inc p&p). To order at the offer prices, call The Sunday Times Bookshop on 0845 271 2135 or visit timesonline.co.uk/bookshop