Lentil and Cavolo Nero Pasta

Dice the pancetta into 1cm pieces. Finely dice the onion, celery and carrot. Finely chop or mince the garlic cloves. Tie the rosemary and thyme sprigs together with kitchen twine to make the bouquet garni. Rinse the lentils in a sieve under cold water and set aside.

Place a large casserole pot or saucepan with a lid over medium heat, let the pot heat up then add the olive oil and pancetta. Fry for 4-5 minutes, stirring frequently, until it starts to become a little crispy.

Add the diced onion, celery and carrot and sauté for 4-5 minutes, until softened. Add the garlic and chilli flakes and sauté for 2-3 minutes, until fragrant.

Add the tomato paste and stir until well combined. Let it cook for a minute or two until slightly deepened in colour.

Add the lentils to the pot along with the bouquet garni, salt and pepper. Pour in the stock and give everything a good stir.

Place the lid on, reduce heat to low and let simmer for 25-30 minutes, or until the lentils have softened and the liquid has reduced and thickened.

Meanwhile, wash the cavolo nero, cut out and discard the stems, then finely slice the leaves.

Bring a large pot of salted water to the boil, add the pasta and cook to packet instructions until al dente. Reserve 1/2 cup of the pasta water, then drain into a colander and set aside.

In the last 5 minutes of lentils cooking, add the cavolo nero to the pot, stir to mix through then cook for 2-3 minutes until the cavolo nero is bright and has wilted slightly. Taste the lentil sauce and add more salt or pepper if needed.

Mix the drained pasta through the lentil sauce, adding a splash of the pasta water to loosen the mix if necessary.

Transfer to serving bowls and top with parmesan and extra chilli flakes if you like it hot.