Local Produce: Delicious Winter Recipe with Kale


Here at F. Milford and Sons, we work hard to ensure that we get the best, locally produced, in-season fruit and vegetables delivered every day from our suppliers.

With the season’s changing and winter on its way, kale is a great addition to any diet. Packed full of nutrients and vitamins, it’s perfect for the colder months.

We have curly, Russian red and calvenero kale available, (and smooth to come later), all available to order today and delivered to your business the very next day at no extra cost.

Why not try this delicious chicken, kale and mushroom pie for dinner this winter?


1 tablespoon olive oil

1 large onion, chopped finely

3 thyme sprigs, leaves picked

2 crushed garlic cloves

350g chicken breasts, cut into small chunks

250g chestnut mushrooms, sliced

300ml chicken stock

100g crème fraîche

1 tablespoon wholegrain mustard

100g kale

2 teaspoon cornflour, mixed with 1 tablespoon cold water

375g pack of puff pastry, rolled into a circle slightly bigger than your casserole dish

1 egg yolk, to glaze


1. Heat 1/2 tablespoon olive oil over a gentle heat in a flameproof dish. Add the onion and cook for 5 minutes until they start to soften. Then add the thyme and garlic and stir for 1 minute. Turn up the heat and add the chicken, frying until golden but not fully cooked. Add the mushrooms and the remaining oil. Heat oven to 200c/180 fan/gas 6.
2. Add the stock, creme fraiche, mustard and kale. Season well. Add the cornflour mixture and stir until it has thickened a little.
3. Remove from the heat and cover with the puff pastry lid, pressing into the sides of the dish. Slice a ‘cross’ in the centre and glaze with the egg. Bake for 30 minutes until the pastry is puffed up and golden.

If you would like to talk to us about our free, local delivery of produce then phone us today on 01392 274 035 or email us at steve@fmilfords.co.uk.


Asparagus recipe with a difference

Want to try a tasty treat with a nutritional vegetable? This takes just 15 minutes and is easy to prepare.

Asparagus with Spring salad, for 4


1 bunch asparagus, trimmed into 2 inch pieces

150ml water

A few pieces of cooked chicken or you can use any left over bacon or sausage

Olive oil

Lemon juice

1 shallot or a handful of spring onions or try fennel

1tsp honey



Steam the asparagus until tender-crisp, takes just a few minutes

Draw and plunge into cold water to stop the cooking

Make the marinade by whisking the olive oil with the lemon juice, honey and a little sea salt. Season with a little ground pepper. Add to the asparagus and coat it with the marinade. Add the chicken and other ingredients and toss well before serving up.


More recipes from F Milfords in Exeter are in the cookery book, follow us – @fmilfordandsons


5 things you didn’t know about cauliflower

It’s no longer the boring vegetable we like to move to the side of the plate, it’s the new star of the restaurant menu.

Trendy restaurants all over the world are now serving cauliflower and it’s no longer the much-ignored, tasteless vegetable we all remember from school dinners.

1 Same family as kale

Cauliflower peaks in the autumn and Spring but can be found all year round and is related to other green vegetables such as kale, being in the same Brassica genus family as kale sprouts and broccoli.

2 Packed with Vitamin C

When a cold hits, reach for the cauliflower. Loaded with vitamins, a healthy portion of this cold-busting veg can contain about 75% of your daily recommended intake.

3 Four other colours available

White cauliflower is the one we all know and love, but did you also know that it’s available in yellow, orange as well as green and purple? These varieties have a different flavour, the orange variety having a sweeter taste, for example. Purple vegetables are known to be high in antioxidants and the purple cauliflower is no exception.

Why is cauliflower usually white? It’s because its thick leaves protect the centre from the sun, which reduces the production of chlorophyll which turns a plant green.

Did you know? The green variety is often confused with a broccoli and has even been referred to as a ‘broccoflower’.

4 Eat the stems and leaves as well!

The central part of the vegetable, called the floret, can be roasted or steamed (please don’t boil it to a mush!) but don’t throw the leaves and stems away, add them to a homemade vegetable broth. It’s all good stuff!

5 It reacts with metal

Sulphur compounds contained in the cauliflower can react to some metals, so take care when choosing cooking utensils as aluminium and iron pans can cause a reaction resulting in discolouration.

Need more information? Our team at F Milfords in Exeter can help and we deliver to hotels, restaurants and schools daily.