This pasta dish with kale, lemon, trout roe and parsley is a quick and easy mid-week meal, but also the addition of the trout roe makes it seem fancier than it is. You could substitute the roe with anchovies which you can cook along with the garlic and kale if preferred.

I love normal crisps made of potato, but the problem is I could mindlessly eat a whole big bag and we all know they’re not the healthiest for us. Kale crisps provide a far healthier alternative, baked in the oven you can control the amount of oil and salt used. They’re also super easy to make!