Ingredients

• 6 chestnut mushrooms
• stalks removed
• 85g/3oz Stilton
• crumbled
• 2 tbsp olive oil
• 2 tbsp clear honey
• salt and freshly ground black pepper
• dash olive oil
• ½ onion
• sliced
• ½ red pepper
• sliced
• 100g/3½oz curly kale
• chopped
• pinch dried chilli flakes
• salt and freshly ground black pepper

Directions

• Preheat the oven to 180C/350F/Gas 6.
• For the stuffed mushrooms
• place the mushrooms onto a baking sheet. Divide the Stilton among the cups of the mushrooms
• drizzle with olive oil and honey and season with salt and freshly ground black pepper. Transfer to the oven and bake for eight minutes
• or until the cheese has melted and the mushrooms have softened slightly.
• For the spicy kale
• heat the olive oil in a wok
• add the onion and red pepper and stir fry until softened. Add the kale
• chilli flakes
• salt and freshly ground black pepper and fry until wilted slightly.
• To serve
• place the kale onto a serving plate and top with the stuffed mushrooms.