Kale is having a bit of an extended moment in the foodie world and I’m trying very hard to live by the philosophy ‘if you can’t beat ’em, join ’em’ when it comes to the coarse cabbage, but I must admit I’m struggling. It’s a bit too strong and rough for me. But if there’s one way to make me like something, it’s to cover it in cheese. Hot, piping gooey Gruyere to be precise. Add in a bit of meat (obv) and a favourite veggie of mine, sweet potato and I may well be a kale advocate…

Serves 4-5

You will need:

6 sausages (I got some tasty sage ones from Sainsbury’s)

2 sweet potatoes

2 cups chicken stock

3/4 cup milk

1/4 sifted plain flour

3/4 cup grated Gruyere cheese

2 cups chopped kale

Chop your sausages and sweet potatoes in to chunks first and pop them in to a hot pan with a good lug of olive oil. Let them brown for a few minutes, giving it a good stir frequently and then add the kale and cook for 10 minutes.

I used my Le Creuset but if you’re using a pan transfer the sausage, kale and sweet potato to an oven-proof dish. Meanwhile heat 1/2 cup of milk and all of the chicken stock in a saucepan and when it starts to bubble turn the heat down a little and whisk in the flour and remaining milk. Keep whisking until the mixture is thick and lump-free. Then stir in the Gruyere.

When the cheese has completely melted pour the mixture over your ingredients and top with a little extra grated cheese.

Bake in the oven for 10-15 minutes without the lid on at around 200. Serve alone or with rice or crusty bread.

Psst.. If you find cheese-y meals like this / macaroni cheese a bit bland try adding a few drops of Tabasco to your cheese sauce.