Farro with Cavolo Nero, Garlic, Chilli and Anchovies

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This is a Spring go-to dish when cavolo nero is abundant during the cold winter months. Blanched, puréed and folded through nutty, wholesome farro (think similar to barley) - it can be eaten on its own, with lamb or beef.


Allergens: Gluten, Milk, Fish, Sulphites

500ml tub

Serves 2

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