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You may have some potatoes in store and some ka and Brussels sprouts ready on the plot. Anna Pettigrew offers some delicious recipes using these winter staples


A creamy and velvety stroganoff with winter kale, mushrooms and tarragon. Serve with rice, or pasta if you prefer.


Preparation time: 10 minutes

Cooking time: 25 minutes

■ 1 onion, chopped

■ 3 tsp olive oil

■ 125g/4½oz basmati rice

■ 2 garlic cloves, crushed

■ 400g/1lb mushrooms, sliced

■ 200ml/7fl oz crème fraîche

■ 2 tbsp chopped tarragon

■ 100g/3½oz kale, finely shredded

■ A small bunch of parsley, chopped

1. Cook the rice according to packet instructions.

2. Meanwhile, soften the onion in the oil for 5-6 minutes in a frying pan, then add the garlic, mushrooms and tarragon. Cook for 4-5 minutes or until the mushrooms have softened.

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About Kitchen Garden Magazine

In this month's issue of Kitchen Garden... - Free 2018 Gardener's journal - 6 Recipes to warm up your winter - Grow a pear! with our pick of the top varieties - Veg made simple 4 easy steps to perfect crop rotation - Onion sowing explained - What's i store? Fill your larder for free in 2018 - Make your own cold frame & gutter garden - How-to guide for spuds, chillies, celery & yacons - 5 DIY Tipples to get the party started - Meet the young plotters - Savings on great products