Everyone talks of kale as a superfood these days and I am delighted to be using a lot more of it. It grows very well in Ireland. Our climate suits it. Kevin, our gardener in MacNean, grows three varieties – Russian, Tuscan and the common green kale. We use it as a little taster before a meal. We crisp-fry some kale, grate a little parmesan cheese over it, and then flash it under the grill. It is very tasty and ideal with a pre-dinner drink.

I love the simplicity of the kale, ham and pasta soup. It’s a great way to use up some leftover cooked ham or ham hock, making a little go a long way. You will easily make this soup in half an hour.

To go with the chicken breasts, choose kale that is dark green or almost purple in colour, with firm stems and healthy leaves. Hazelnuts and kale work very well together and the creamy mascarpone cheese that has been spiked with tarragon keeps the chicken breasts nice and moist while they are cooking.

The Nation’s Favourite Healthy Food, by Neven Maguire is published by Gill & MacMillan.

Tarragon-Stuffed Chicken Breasts

with Stir-Fried Kale & Hazelnuts

Serves four

4 tbsp mascarpone cheese

1 garlic clove, crushed

1 tbsp chopped fresh tarragon

4 x 200g (7oz) chicken breasts, skin on

2 tbsp Donegal Rapeseed oil, extra for drizzling

50g skinned hazelnuts, roughly chopped

225g (8oz) kale, tough stalks removed and roughly chopped

1 mild red chilli, seeded and finely chopped

Squeeze of lemon juice

Sea salt and freshly ground black pepper

1 Preheat the oven to 200oC (400oF/ gas mark six). Mix the garlic with the mascarpone cheese in a small bowl, then stir in the tarragon and season with salt and pepper.

2 Season the chicken breasts and then loosen the skin to form a small pocket. Stuff with the tarragon mascarpone, then arrange in a small baking tin and roast for 20 minutes or until the chicken is cooked through and the skin is golden brown.

3 Meanwhile, heat a large frying pan over a medium heat and add the oil. Cook the hazelnuts for a few minutes, tossing occasionally until toasted. Remove with a slotted spoon and drain on kitchen paper.

4 Add the kale to the oil that is still in the pan and stir-fry for five minutes until almost tender. Tip in the chilli, then add a squeeze of lemon and the toasted hazelnuts. Continue to stir-fry for another minute or so until the kale is tender. Remove from the heat and add another drizzle of the extra-virgin olive oil and season with salt and pepper.

5 Remove the tarragon-stuffed chicken breasts from the oven and leave to rest for a couple of minutes.

6 Arrange the chicken on warmed plates to serve with the stir-fried kale and hazelnuts.

Kale, Ham and Pasta Soup

Serves four to six

2 tbsp Donegal Rapeseed oil

1 large onion, finely sliced

2 garlic cloves, finely chopped

175g (6oz) kale, tough stems removed and roughly chopped

1.5 litres (2 ½ pints) chicken stock (homemade if possible)

250g (9oz) short pasta, such as macaroni or germeli

200g (7oz) cooked ham or ham hock, shredded

Squeeze of lemon juice

Sea salt and freshly ground black pepper

Finely grated Gruyere cheese, to garnish

Crusty baguette, to serve

1 Heat a deep pan over a medium heat and add the oil. Tip in the onion and sauté for about 10 minutes until soft and translucent and just beginning to turn golden.

2 Add the garlic to the onion with the kale, stirring to combine, then season with salt and pepper. Pour in the stock and bring to a simmer, then cook for 10 minutes, stirring occasionally to ensure everything cooks evenly.

3 Meanwhile, cook the pasta in a large pan of boiling salted water for about 10 minutes until tender but still with a little bite. Drain well and then stir into the kale mixture with the ham. Heat gently for two to three minutes to allow the flavours to combine.

4 Add a squeeze of lemon to the soup and season to taste, then ladle into bowls and scatter over the Gruyere cheese and serve with chunks of the baguette.