A wicked way with chocolate bars and puffed rice cereal, these chewy, crispy cakes are quick, easy and catnip to kids. Grease a 20cm/8in square, deep-sided tin with butter. Suspend a large ...

Place in a 180oc oven for about 10 minutes or until crisp. Sprinkle with a little sea salt and set aside. Shred the remaining kale finely and add to the stew with the beans. Cook for five minutes.

Traditionally a combination of rice flour and mung bean flour is used, which helps make the pancakes crispy. I’ve used cornflour in place of the mung bean flour which does the same. Rice flour ...