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Pop any excess on a tray, freeze, then transfer to press-seal bags. Separate 12-15 of the largest leaves from the bunch of kale, and drop them into the boiling water, a few at a time. Cook briefly ...

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Bake for 35 minutes. Meanwhile, to make the mint yoghurt, put the mint, chilli, lime juice and zest, yoghurt and salt in a blender and blend well. Set aside. Stir the squash, then pour over the eggs.