Sales of kale and cabbage hit a low point a couple of years ago, with broccoli taking over as the brassica of choice for most households. There are, at last, some signs of recovery, and we’re grateful for this as these are vegetables that we can easily supply from local farms, they’re relatively cheap and very nutritious. Leading this return to fashion is cavolo nero, the Italian black kale; in season from now until Christmas. It has a chewy texture, like many kales, but a superb deep flavour. I think it works best in soups and stews, finely shredded and given plenty of cooking, but I know many people enjoy it simply boiled or steamed. I would recommend stripping the leaf away from the long central stalk. The potatoes, kale, radishes, lettuces and tomatoes are Yorkshire grown and the carrots and onions are from Herefordshire.
KALE AND PARMESAN SOUP
A warming and rich soup for a cool autumn evening, it makes good use of any parmesan cheese rinds you may have lurking in the fridge: