Crisp and sticky kale and butter beans with balsamic vinegar

Method

1. Heat the oven to 220°C/200°C fan/gas 7. Heat the rapeseed oil in a large roasting tin for 2-3 minutes. Add the butter beans with the first 2 tbsp balsamic vinegar, brown sugar, salt and pepper. Roast for 10-15 minutes until starting to turn crisp.

2. Remove the tin from the oven and toss the kale with the beans. Add an extra 2 tbsp granulated brown sugar, 2-3 tbsp more balsamic vinegar and a good glug of oil. Return to the oven and roast for a further 5 minutes until the kale turns more crisp and is a little charred. Serve straightaway.