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