Cavolo Nero, garlic and anchovy paste

Earthy, minerally I always find myself craving deep green food at this time of year. So good on toast with eggs, or stirred through risottos and pasta’s. But here, with crispy potatoes and a soft boiled egg, great for breakfast or a light lunch.

Just boil the Cavolo with some garlic, then blitz till smooth with anchovy, olive oil, the garlic and Parmesan. Finish with a squeeze of lemon and enjoy!