Pasta with Cavolo nero & garlic cream sauce by Monty Don.

450g cavolo nero
6 plump cloves of mild garlic
300 ml dble cream ( we used creme fraiche cos I actually prefer it)
1 tbs Extra virgin olive oil
50g freshly grated Parmesan cheese (+ extra for serving)
Sea salt + pepper

NOTE: I mixed curly kale+cavolo nero+sweet potato.

Strip out the middle rib of the cavolo nero & discard
Blanch in boiling salted water for 5 mins, then drain well
Peel the garlic cloves, prick them with a fork, but leave whole, & put in a pan with the cream & creme fraiche).
Bring to the boil & simmer for 10 mins.
If you want a mild sauce, remove the garlic (I didn't)
Now put the cavolo nero + the cream mixture in the food processor - blend tll you have a pale green sauce with dark green flecks.
Return to the pan to warm through, then add the Parmesan & the oil.
Mix cooked pasta into the sauce to coat it well & serve with extra Parmesan to sprinkle over.

Verdict: delicious!

Monty Don in his kitchen.

Turning the tables: Monty Don in his kitchen | Life and style | The Guardian:
I have not tasted yet!
"Chilled cucumber soup
This recipe was modified as a result of lunch with Nigel.
1 1/2 cucumbers
1 pint lowfat yogurt
1/2 pint light chicken stock
juice from 1/2 a lemon
good handful of chopped spearmint
salt and freshly ground pepper
ice cubes

Roughly chop the cucumbers, leaving the skin on, and liquidise in a blender.
Add the yogurt, chicken stock and lemon juice and whizz together.
Put into a big bowl, stir in the chopped mint and season.
Refrigerate for an hour before serving with an ice cube in each bowl.