The secret to this rustic dish lies in the heat of garlic and chilli, and the saltiness of anchovies. If you do not like anchovies do not blanch in horror – they melt away during cooking and underpin the dish with a subtle saltiness and depth, but not fishiness. The cavolo nero is sauteed in…
Read MoreI have been very reluctant to jump on the kale bandwagon, which seems to have exploded in my part of the world in recent times. Evangelists of green shakes full of pureed kale and other greens are everywhere, but I have failed to be compelled by their vocal praises of kale. However, after trying it a…
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Simple food 