Prue Leith and Mark Lane served up a tasty warm kale salad with a peanut dressing on Prue Leith’s Cotswold Kitchen.

The instructions include: Rapeseed oil, 2 garlic cloves, kale, spring onions, red peppers, tomatoes, pre-boiled baby potatoes, thyme and Thai basil.

For the peanut butter dressing: peanut butter and a little water.

See recipes by Prue in her book titled: Life’s Too Short to Stuff a Mushroom: Really good food without the fuss – foolproof recipes, shortcuts and hacks available from Amazon now.