A quick, tasty and healthy weekday one-pot vegetarian meal, which gives way more flavour than you would expect. Parmesan and miso give a rich flavour and the tiny amount of Aleppo pepper  (optional) adds warmth.  It’s worth making the full amount as it’s great the next day. It also freezes well.

200g Cavolo Nero, destalked 

2 tbsp olive oil

1 tbsp finely chopped chives

Salt and pepper

1 large leek, white parts only, finely chopped

570g jar queen butter beans

150ml vegetable stock

3 tsp miso

2 pinches of Aleppo pepper (aka Pil Buber) optional

3 tbsp crème fraiche

25g Parmesan cheese, grated, plus extra to serve

• Whisk the miso into the stock until blended. Set aside. 

• Bring a kettle to the boil in a large saucepan, then add the cavolo leaves and simmer them for 4 minutes. Drain,  squeeze the water out and then finely chop the leaves. Set aside.

• Dry the pan, add the oil. When hot,  add the leek and chives and fry over a medium heat for 7-8 minutes until cooked through but not coloured. Season well. Add the leaves, miso/stock, butter beans, Aleppo pepper, crème fraiche and cheese. Bring back to the boil and simmer for a couple of minutes. Serve with extra cheese if desired.