Serves 4

Farro is a grain, like rice, that absorbs flavour right to its core. This combination of cavolo nero and farro works well with so many things, including roasted pigeon, guinea fowl and slow-cooked pork.

300g/10oz farro
Sea salt and freshly ground black pepper
100ml/31/2fl oz extra-virgin olive oil
100g/31/2oz Parmesan cheese, grated
1tbsp red-wine vinegar
1 boned leg of English lamb

For the cavolo nero

1kg/2lb cavolo nero
1 tin anchovies
2 cloves garlic
50g/2oz unsalted butter
100ml/31/2fl oz extra-virgin olive oil

Start by rinsing the farro well in cold running water until the water runs clear, just as you would with rice. Place in a heavy-based pan, and cover with cold water, season with a good pinch of salt, bring to the boil, then turn down and simmer until the farro is nutty and tender, this will take from 20-25 minutes. Keep tasting until it seems right. Drain and dress while warm with half the olive oil, the Parmesan, vinegar and a little salt and pepper.

For the cavolo, strip the leaves from the core, place a large pot of salted water on to boil and, when it is boiling, add the cavolo and cook for three minutes. Drain and dress while hot with the rest of the olive oil.

Now take half of the cavolo and place it in a food processor with the anchovies, butter, garlic and black pepper. Purée until smooth. Taste and add a little salt as necessary – the anchovies will add a delicious saltiness so it may need nothing at all. Remove from the food processor and toss with the whole cavolo leaves and the farro. Place in a pan to warm through while you cook the lamb.

Trim the lamb of most of its fat and, using a sharp knife, cut into eight pieces. Season well with sea salt and black pepper. Turn on the grill and, when it is hot, cook the meat without turing for four minutes. Turn, and cook on the other side for a further three minutes. Leave to rest for 10 minutes in a warm place.

Heat through the cavolo and farro until piping hot. Cut the meat into generous- sized slices, and serve on top.