Raymond Blanc serves up Kale with sweet-and-sour pork belly and quince pureé on Kew on a Plate.

Raymond says: “The variety of kale we have been growing in the garden at Kew, called Westland Winter, has absolutely amazing flavour. I’ve cooked it very quickly and simply to retain its powerhouse of nutrients; it’s a perfect partner to the succulent, gently spiced pork belly.”

The ingredients for the pork belly: 70g acacia or Manuka honey, 50g tomato ketchup, 2 tbsp light soy sauce, 4 tsp rice wine vinegar, 10g root ginger, peeled and finely chopped, ½ red chilli, deseeded and finely chopped, ¼ shallot, finely chopped, 75g quince (about ¼ large quince), peeled and cut into 2cm wedges and 500g pork belly, all bones removed, skin removed or scored.

For the kale: 20g butter, pinch sea salt, 280g Westland Winter or Red Curled kale leaves, 8 Nero di Toscana kale leaves.

To serve: 150g quince purée and 1 tbsp sesame seeds, lightly toasted.