Kale is another of those vegetables that is not regarded as being glamorous, but when cooked properly is as delicious and stylish as anything. Its more stylish cousins, such as the ragged-leaved and purple-tinged Red Russian or the long, dark and plume-like-leaved Nero di Toscano, otherwise known as Black Tuscany or Cavolo Nero, can also be cooked in the manner suggested here. Any of the kales are great in soups and broths, in purées, folded through mashed potatoes, in gratins, as a topping for grilled bread, as a simple accompanying vegetable to poultry, meat and fish and so on. Tiny pinched pieces of the raw kales can also be added to the winter green salad bowl.
At the times of the year when I do not have purslane, I replace it with rocket leaves or foraged wild greens.
The scrambled eggs can be prepared in advance as the cream in the recipe prevents the eggs from setting into a hard mass. Smoked Mackerel is an excellent substitute for the salmon.
This is a rich and concentrated mousse with a texture that I really like. The combination of the chocolate and the burnt sugar caramel works really well. I like to serve this with caramel sauce and thick pouring cream. Sometimes I can get Jersey cream, and that is just heavenly.