Method
Step 1
Prepare all ingredients as indicated above. Boil the kettle.
Step 2
Using the fine side of the grater, grate the skin of the lemon to create zest.
Step 3
Potato mash: Place a pot on a high heat, add the boiling water and a good pinch of salt and bring to rolling boil. Cook for 15-20 minutes, until soft but not mushy. Drain and place in a bowl with and a big knob of butter. While hot, mash with a potato masher and season to taste.
Step 4
Stew: Place a pot on a medium-high heat and cook the onion with some butter and salt for about 5 minutes, stirring occasionally, until softened. Add the garlic, chilli flakes, fennel seeds and bay leaves, cook for 1 minute. Add the tomatoes, butternut and water and simmer (gently boil) for 10-15 minutes with the lid on, until the butternut has softened. Remove the lid and cook for 5 minutes until the sauce has thickened. Add the kale and cook for 2 minutes, until wilted. Season to taste.
Step 5
Serve the butternut and kale stew spooned over the potato mash. Sprinkle with lemon zest and finish with a fresh crack of black pepper.