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This speedy vegetable chilli is perfect for a #MeatFreeMonday. The spicy kale crisps are great for snacking on too - if you have any leftover that is! Find the full recipe here: http://www.discoverkale.co.uk/recipe-...

Prep: 15 minutes Cook: 15 minutes Serves 2 150g vine on cherry tomatoes 350g baby new potatoes, halved 200g pack Cavolo Nero, shredded 2 tbsp olive oil 2 cloves garlic, crushed 1 tbsp wholegrain mustard (30g) 120g black pudding, sliced 75g crème fraiche Preheat the oven to 200oC, gas mark 6. Place the tomatoes on the vine in a small roasting tin and roast for 10-12 minutes. Meanwhile, in a large saucepan, cook the potatoes in boiling water for 10 minutes or until just tender, add the Cavolo Nero and cook for 3 minutes. Drain. Heat 1 tbsp oil in a frying pan and fry the garlic for a few seconds, add the potatoes and Cavolo Nero with the half the mustard and crush lightly with a masher to give a chunky texture. Press into 2 x 11cm round rings. Meanwhile, heat the remaining oil and fry the black pudding for 1 minute each side. Place on top of the mash. Warm the crème fraiche with the remaining mustard and spoon over the pudding. Top with the tomatoes and serve. Cooks tip For a vegetarian option, pan fry slices of halloumi cheese instead of black pudding, or simple replace it with grilled back bacon and a poached egg. For more recipes with cavolo nero visit www.discovercavolonero.co.uk