For this "K" challenge, Chef Robert Jewell takes on kale and kumquats. His first dish is inspired by spanakopita, but instead of spinach, it calls for curly kale. He adds the cooked kale to a mix of three cheeses, then stuffs phyllo pastry to create a kale and ricotta cheese pine nut roll. Next up, Robert shows us how to cook kumquat with a bit of lemon and Grand Marnier to make a marmalade that pairs perfectly with everything from meats to desserts. But now for the real challenge. Robert plays the kale and kumquat flavours off each other in one extraordinary recipe.