100g cavolo nero, leaves and stalks separated and stalksroughly chopped
4 garlic cloves, roughly chopped
2 tbsp tomato puree
150g frozen peas
1 tbsp capers in brine
200g brown basmati rice
550ml vegetable stock
200g Wyke extra mature cheddar, grated & divided
50g almonds, roughly chopped
Small bunch parsley, roughly chopped
Salt & pepper
Method:
Preheat the oven to 180C.
Heat the oil and butter in a shallow casserole for which you have a lid over a medium heat on the hob. Add the onions and a generous pinch of salt and cook for 10-12 minutes, until completely soft. Stir in the cavolo nero stalks, garlic and tomato puree and continue to cook for another 5 – 7minutes, until the stalks are tender and tomato puree has turned a rich, brick– red shade. While this is happening, roughly chop the cavolo nero leaves.
Stir in the peas, cavolo nero leaves, capers and rice and toast for a couple of minutes before pouring in the stock and 150g of the Wyke extra mature cheddar. Stir to combine, then cover the pan with a lid and transfer to the middle shelf on the oven to cook for 35 minutes.
While the rice is baking, stir together the remaining cheesewith the almonds and ½ the parsley in a small bowl. Season with pepper.
Remove the rice from the oven, carefully lift away the lidand scatter over the nutty cheese mixture. Return the pan to the oven, withouta lid on, for 12-15 minutes until the nuts are golden and the rice is tenderthroughout.
Scatter over the reserved parsley and allow to cool for 5minutes before serving with a zingy dressed salad or baked fennel.
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