Braised lamb neck fillets, cavolo nero & polenta

FOR meat lovers, this is a great dish that combines protein with a good hit of iron and anti-inflammatory antioxidants from the cavolo nero.

SERVES 6

1.2kg lamb neck, cut into pieces Salt and black pepper Cold-pressed rapeseed oil 2 tbsp butter 4 celery stalks, roughly chopped 2 carrots, roughly chopped 2 garlic cloves 1 onion, roughly chopped 125g tomato paste 750ml red wine 1l chicken stock 5 thyme sprigs 2 plum tomatoes, roughly chopped 200g baby onions 200g cherry tomatoes 100g olives, pitted 2 tbsp parsley, chopped

FOR THE POLENTA

400ml chicken stock 400ml milk 1½ tsp salt 200g polenta 3 tbsp butter 100g Parmesan, grated

TO SERVE

1 large pack cavolo nero or kale Olive oil Lemon juice PREHEAT the oven to 150c/130c fan/ gas 2. Season the lamb and sear the meat in a pan with a little oil on high heat for eight to ten minutes, or until golden brown. Set aside. In the same pan, add the butter, celery, carrots, garlic and onion and fry until golden brown. Reduce the heat, then add the tomato paste, and cook for another five minutes. Add the red wine and cook until it has reduced by half. Add the chicken stock and bring to a simmer, then add the seared lamb, thyme and plum tomatoes. Return to a

simmer, then cover and place in the oven. Cook for 2½ hours, then remove the lid and stir in the baby onions, cherry tomatoes and olives. Put back in the oven and cook for 30 minutes more. Check the meat for tenderness; it should easily come apart using a fork. For the polenta, bring the stock and milk to the boil in a pan, and stir in the salt. Gradually sprinkle the polenta into the pan while whisking at the same time. Turn the heat to a low simmer, cover and continue to cook for 25 to 30 minutes, or until it is thick, fluffy and begins to pull away from the sides of the pan. Stir occasionally. Remove from the heat and stir in the butter and cheese, and the adjust seasoning to taste. Boil seasoned water and blanch the cavolo nero for two to five minutes. Drain off the water and drizzle over olive oil and lemon juice. Serve the lamb with the polenta and cavolo nero.