Heat the oven to 190C/170C fan/gas 5 and line two baking sheets with baking parchment. Put the kale in a large bowl and toss with the oil, garlic, cloves, star anise, cinnamon and plenty of seasoning. Spread the kale mixture over the prepared sheets in a single layer, then roast for 15-20 mins, tossing halfway through, until the leaves are crisp and any stalks are tender – keep a close eye on the kale, as it can catch quite quickly. Leave to cool.

Meanwhile, make the dressing. Whisk the orange zest and juice, vinegar and oil together, then stir in the chestnuts and sultanas. Toss the dressing with the kale and serve.