You don't need a boarding pass to eat well right now – just a decent pan and a willingness to go beyond your usual midweek routine. These recipes make a compelling case for staying in and cooking with purpose. Consider it travel, minus the airport hassles and expenses.
Flavour Tourism: A New Culinary Trend
There was a time when eating your greens felt like a duty – something endured rather than enjoyed. Now, they've become the passport to global flavours. In 2026, flavour tourism is less about boarding a plane and more about what's happening in your frying pan: Korean heat, Japanese umami, Mexican smoke – all within reach, all on a Tuesday night.
The Versatility of Kale and Cavolo Nero
What's clever here is not just the globe-trotting ambition, but the vehicle. Cavolo nero and kale – sturdy, slightly bitter, unmistakably British staples – are recast as something far more versatile. They crisp up like seaweed in a hot oven, soak up spice like a sponge, and cut through richness with that dark, earthy edge. In other words, they behave exactly as the best travel companions should: adaptable, low-maintenance, and surprisingly good in almost any setting.
So you get teriyaki pork meatballs with shards of crisped cavolo nero, adding crunch where you didn't know you needed it. A smoky chicken tinga, where greens slip seamlessly into the sauce rather than sitting dutifully on the side. A punchy, gochujang-laced kimchi that proves kale can do far more than a virtuous salad. Even a Japanese-style swicy curry – that sweet-heat balance currently trending – feels weeknight-friendly rather than cheffy.
It's the kind of cooking that makes a strong case for staying in – not out of restraint, but because the world, it turns out, fits quite comfortably in your kitchen.
Japanese-Style Teriyaki Pork Meatballs with Crispy Cavolo Nero Salad
Give a classic a Japanese twist with these teriyaki pork meatballs, packed with savoury-sweet flavour and deep umami richness. Serve with a crispy cavolo nero salad and wholegrain basmati rice.
Serves: 4
Prep time: 15 minutes | Cook time: 20 minutes
Ingredients:
- 200g pack sliced cavolo nero
- 1½ tbsp oil
- 500g minced pork (5% fat)
- 2 tbsp teriyaki sauce, plus extra for drizzling
- 150g shiitake mushrooms, larger ones torn
- 2 carrots, shredded (200g)
- 1 bunch spring onions, shredded
Method:
- Preheat the oven to 200C/gas mark 6.
- Toss 150g cavolo nero with ½ tablespoon oil in a large bowl to evenly coat. Spread out evenly onto a large baking tray and roast for 10 minutes until crispy.
- Meanwhile, finely chop the remaining cavolo nero and mix with the minced pork and 1 tablespoon teriyaki sauce. Divide into 16 balls.
- Heat the remaining tablespoon of oil in a large frying pan and fry the meatballs for 5 minutes, turning to give even browning. Cover with a lid and reduce the heat. Cook for a further 10 minutes until cooked through. Set aside on a plate, then add the mushrooms to the pan and stir-fry with the last tablespoon of teriyaki sauce for 1-2 minutes.
- Toss the mushrooms, carrots and spring onions in a large bowl. Just before serving, gently stir in the cavolo nero crisps and transfer to a large serving platter. Top with the meatballs and drizzle with extra teriyaki sauce. Serve with cooked basmati rice.
Mexican-Style Chicken Tinga
Rich, smoky, and slightly spicy marinated chicken, served with vibrant and tasty cavolo nero, chopped tomatoes, diced avocado and homemade tortilla chips – a colourful dish delivering a taste of Mexico.
Serves: 4
Prep time: 15 minutes | Cook time: 20 minutes
Ingredients:
- 4 large tortilla wraps, each cut into 12 triangles (255g)
- 2 tbsp oil
- 600g chicken breast fillets, thinly sliced
- 2 tbsp tinga paste (40g)
- 400g can chopped tomatoes
- 195g can sweetcorn, drained
- 200g pack sliced cavolo nero
- 435g can refried beans
- 1 large avocado, diced (150g flesh)
- 1 lime
- ½ x 25g pack coriander, chopped
Method:
- Preheat the oven to 200C, gas mark 6.
- Place the tortilla triangles in a large bowl and toss in 1 tablespoon of oil to evenly coat. Spread half of these in a single layer on a large baking tray and bake for 5-7 minutes, until golden and crispy. Set aside, then repeat with the remaining triangles.
- Meanwhile, mix the chicken and tinga paste together in a large bowl. Heat the remaining oil in a large frying pan and fry the chicken for 5-6 minutes. Stir in the chopped tomatoes with ¼ can of water and the sweetcorn, and cook for 5 minutes. Stir in the cavolo nero and cook for a further 5 minutes, season to taste.
- Heat the refried beans according to the pack instructions. Mix the diced avocado with the juice of half the lime and place both in small bowls.
- Arrange the tortilla chips on 4 plates, top with the chicken tinga and serve with the refried beans and avocado. Sprinkle with coriander and cut the remaining lime half into wedges to squeeze over.
Korean-Style Kale and Gochujang Kimchi
Bold, tangy, spicy and sour – explore the distinctive flavour of gochujang kimchi, which features kale fermented overnight with chilli flakes, gochujang and miso for a deep, savoury kick.
Makes: 1 x 700g jar
Prep time: 10 minutes, plus overnight salting and fermenting time
Ingredients:
- 180g pack of kale
- 2 carrots, cut into matchsticks (220g)
- 1 onion, sliced (170g)
- 4 spring onions
- 30g fine sea salt
- 2 cloves garlic, finely chopped
- 1 tbsp white miso (25g)
- ½ tbsp caster sugar (10g)
- 1½ tbsp gochujang paste (30g)
- 3cm piece ginger, peeled and finely grated
- ½ tbsp mirin
- ¼ tsp chilli flakes
Method:
- Place the kale, carrots and onion in a large bowl. Shred the green parts of the spring onions and mix them into the kale. Sprinkle over the salt and mix in with clean, dry hands to evenly coat. Leave in the fridge for 6 hours, but ideally overnight.
- Pour the kale mixture into a colander over the sink and drain off the liquid, rinse and return to the bowl. Cover with cold water and leave for 15 minutes, then drain well again, returning to the bowl.
- In a small bowl, mix together the garlic, miso, sugar, gochujang paste, ginger, mirin and chilli flakes. Shred the white parts of the spring onions and add to the paste. Stir this into the kale mix and massage it in with your hands to evenly combine.
- Spoon into a 1 litre sterilised Kilner jar, pressing down slightly and sealing. Leave at room temperature, ideally for 1-2 weeks to ferment (opening the jar every 2-3 days to let out any gases that form). Once opened, store in the fridge.
Japanese-Style Sweet and Spicy Vegetable Curry
Serve up the perfect balance of subtle sweetness and warming spice with this Japanese-inspired swicy vegetable curry. Ready in just 15 minutes, this impressive fakeaway is simple to make and full of flavour.
Serves: 4
Prep time: 15 minutes | Cook time: 20 minutes
Ingredients:
- 1 tbsp oil
- 1 large onion, finely chopped
- 2 small sweet potatoes, cut into bite-sized pieces (400g)
- 3 small carrots, cut into bite-sized pieces (250g)
- 2 red eating apples, grated
- 2 low-sodium stock cubes
- 180g pack kale
- 35g butter
- 4 tbsp plain flour (60g)
- 4 tsp mild curry powder
- ½ tsp chilli flakes
- 100g tomato ketchup
Method:
- Heat the oil in a large saucepan and fry the onion for 5-6 minutes until softened and golden. Add the sweet potato, carrot and apple. Dissolve the stock cubes in 1 litre of boiling water and add to the pan, simmer, covered, for 10 minutes. Add the kale and cook for a further 5 minutes.
- Meanwhile, melt the butter in a small saucepan and stir in the flour, curry powder and chilli flakes. Cook for 1-2 minutes, then stir in the ketchup to form a thick paste.
- When the vegetables are tender, add 2-3 ladlefuls of the stock and blend into the curry paste. Add this paste back to the vegetable pan and cook for 2-3 minutes to thicken. Season to taste.
- Serve with cooked basmati rice.
For more ways to discover flavours from around the world and cook with cavolo nero and kale, visit the Discover Great Veg website for additional inspiration and recipes.
