Cavolo Nero, originally from Italy, has a distinctive colour and depth of flavour. Once cooked and combined with roasted red pepper and lemon juice and a little olive oil, it takes on a ‘surreal-sublime’ taste, which will stand its ground as a excellent accompaniment alongside any dish of the day, be it a roast dinner or a fillet of Brill. In the winter months we normally eat it twice a week and always serve it to our friends who umm! and aah! with delight.