A fantastic side dish.

  • Ingredients:
  • 8 x Cavolo Nero leaves, roughly chopped (NOTE Spring Greens, Savoy Cabbage or another Brassica of your choice can be substituted)
  • 200ml whipping cream
  • 80g Hawes Wensleydale cheese
  • Puree Ingredients:
  • 6 x carrots
  • A little milk
  • Seasoning
  • 2 tsp mixed spice

Cooking Instructions


  1. Wilt down the Cavolo Nero with the cream, cheese and seasoning for 2 to 3 minutes
  2. Peel and slice the carrots
  3. Place in a pan with a little milk
  4. Cook until very soft, then drain
  5. Season the carrots and blitz in a food processor to puree consistency
  6. Finish with the mixed spice

         Source: My collection – Jeff Baker – J Bakers Bistro Moderne

Please Note: Whilst all our recipes are developed, tried and tested by our Executive Chef, variances in native and rare breed animals can differ immensely, therefore cooking times are a guide only. Please ensure all products are cooked through and hot before serving.