CREAMED CAVOLO NERO GRATIN

The anchovies in this recipe add a lovely umami saltiness without bringing a fish flavour to the dish

SERVES 6

15g unsalted butter 3 tbsp olive oil 4 anchovy fillets

2 garlic cloves, crushed 750g cavolo nero, stems removed and discarded,

leaves torn into large pieces 450g full-fat crème fraîche 1 tbsp Dijon mustard

Good grating of nutmeg ¼ tsp crushed chillies

75g fresh white breadcrumbs

1

Melt the butter in a pan with 1 tbsp of the olive oil and the anchovies over a medium heat. Cook for 2 minutes until the anchovies have softened, then mash them with the back of a fork. Stir in the garlic, then the cavolo nero. Add 5 tbsp water and season with salt and freshly ground black pepper. Cook covered over a medium-low heat for 15 minutes. Stir through the crème fraîche, mustard and nutmeg. Simmer for 3-4 minutes.

2

Stir 2 tbsp olive oil and the chillies into the breadcrumbs. Transfer the cavolo nero mixture to a gratin dish. Scatter the breadcrumbs over the top and bake for 10-15 minutes until golden and bubbling.

Baking dish, John Jelfs at David Mellor. Tea towel, Aerende. For a similar serving spoon, try Fabulous Vintage Finds