Cavolo nero, is often known as black kale, Tuscan kale or black nero cabbage. Although originally from Italy, it grows very well in this country and is a great source of folate, vitamin K, iron, iodine, calcium and vitamin C. And what’s more, it tastes great too. Cavolo nero is one of the many unusual vegetables growing at Worton Organic Garden.

YOU WILL NEED Approx ¾lb (350g) cavolo nero leaves One large onion Four medium-sized potatoes Two cloves of garlic Handful of fresh herbs (marjoram, thyme and parsley) Dash of vegetable oil 1 litre of hot vegetable stock Salt and freshly-ground black peppercorn to season.

Method: First prepare the vegetables – cut away the stalk of the cavolo nero leaves and slice the leaves quite fine, chop the onion fine, peel and chop garlic fine, chop the herbs, peel potatoes and cut into small bite-sized chunks.

Heat enough oil to cover the bottom of a large pan, and gently cook the onion and garlic for a few moments. Do not let them brown.

Add the potatoes to the pan and continue cooking for about five minutes, stirring as you go.

Add the herbs, hot vegetable stock and seasoning and cook for a further five minutes, then toss in the sliced cavolo nero leaves.

Simmer with the lid on for another ten minutes or until the potatoes and cavolo nero leaves are done.