Cavolo Nero Linguine

Bring a large pot of water to the boil for step 3

Separate the leaves of the cavolo nero and discard the stalks

Chop any large leaves into bite-size pieces

Remove the anchovies from the tin and chop finely

Peel the onion(s) and slice into 1/2cm half-moons

Crush the garlic with the side of a knife, peel and chop finely

Strip the thyme leaves and discard the stalks

Add the cavolo nero to the pot for 2-3 min, until tender with a slight bite

Tip: The cavolo nero will be further cooked in step 7, so aim for al-dente at this point

Remove from the pot (keeping the water boiling for step 5) with a slotted spoon and into a strainer

Rinse the cavolo nero under cold running water until cold to the touch

Gently squeeze out the excess water and set aside in a bowl until step 7

Reserve the strainer for step 5

Add the pasta to the pot of boiling water from step 3 with a pinch of salt (optional)

Cook the pasta for 8-10 min or until cooked to your taste, stirring occasionally, then drain and retain a cup of pasta water

Meanwhile, add 1-2 tbsp of olive oil to a non-stick pan on a medium heat

Add the anchovies and cook for 30 sec, or until fragrant and browned, stirring constantly

Add the onion and cook for 5-7 min, or until carmelized, stirring constantly

Add the garlic and cook for 1 min, or until fragrant and browned slightly

Add the thyme and reduce the heat to low

Add the drained cavolo nero and cook for 2-3 min, seperating it as you go

Add 3/4 of the double cream, stir well, and cook for 1-2 min, or until warm

Add the pasta, gently fold through, and turn off the heat