Kale

This leafy green veg can taste bitter when old (it’s popular in colder climes thanks to its resistance to frost) so use young, small leaves and blanch or sauté with garlic and oil for several minutes until soft and serve as a juicy accompaniment to fish or use in a hearty Scotch broth – with or without mutton. The curly-leaved variety makes a particularly ornamental side dish.

Cook’s Tip: Kale becomes increasingly bitter the longer it is kept so use as soon as possible after buying.