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Begin by getting your rice cooking- the black rice take a little longer than usual, around 40-45 minutes so get this on first. Next place your baby shallots in a roasting tray with a glug of oil and a sprinkle of salt flakes and cook for 20-25 minutes or until soft and golden. Next pour in your stock and continue to cook over a medium heat.

Next start the stew base by adding the diced onion, garlic, leeks, celery, bay leaves and thyme to a large casserole dish or saucepan with a good glug of olive oil and seasoning and allow to sweat over a medium to low heat. Cook until the onion is soft and translucent.

In a small heatproof bowl cover your dried porcini mushrooms with boiling water and allow to hydrate for around 20 minutes then rinse and add to the stew.

In a large frying pan add you butter and melt over a high heat, when it begins to bubble a little add in your mushrooms in batches along with a generous sprinkle of sea salt flakes and black pepper. Cook until golden and crisp and remove from pan and set to one side or keep warm in the oven. Repeat until all mushrooms are cooked.

When you’re happy with your stock and are pretty much ready to serve, add in your crème fraich, finely sliced cavelo nero, fresh parsley and oregano and transfer to a large serving bowl. Next add on the crisp mushrooms and slow roasted shallots. Finish with a sprinkle of spring onions and if like me you can’t resist the opportunity to add Parmesan to whatever you can then add a generous handful of finely grated Parmesan, leaving extra on the table for people to reload their bowls with.