Pick of the crop

Autumn is prime time to make the most of brassica. Here, we share our favourite recipes that put the focus on these leafy cruciferous vegetables.

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Fried cavolo nero gnocchi with peppered prawns and pancetta

SERVE 4 // PREP 1 HR // COOK 45 MINS (PLUS COOLING, CHILLING, INFUSING)

• 1 tsp each chilli flakes, fennel seeds and pink peppercorns

• 2 tbsp olive oil

Fried cavolo nero and fennel fronds, to serve

CAVOLO NERO GNOCCHI

• 750 gm sebago potatoes, peeled, cut into 4cm pieces

• 75 gm cavolo nero leaves, torn

• 1 egg yolk

• Finely grated fresh nutmeg, to taste

• 150 gm “00” flour, plus extra for dusting

• 40 gm finely grated parmesan

SPLIT PRAWN SAUCE

• 1 kg large uncooked prawns

• 1 tbsp olive oil

• 2 tbsp tomato paste

• 3 tsp fennel seeds

• 2 oregano sprigs, plus 2 tsp finely chopped

• 125 ml (1/2 cup) white wine

• 250 gm unsalted butter, chopped

• 2 small garlic cloves, crushed

• Finely grated zest and juice of 1 lemon

PRAWN AND PANCETTA TOPPING

• 11/2 tbsp extra-virgin olive oil

• 100 gm flat pancetta, cut into lardons

• 1 garlic clove, crushed