1 Preheat the oven to 200oC, gas mark 6.
2 Cook the Cavolo Nero in a large pan of boiling water for 3 minutes, drain well and roughly chop.
3 Meanwhile, heat the butter in a frying pan and fry the onion and garlic for 2-3 minutes. Stir in the apple, almonds, walnuts, cranberries, zest, breadcrumbs and Cavolo Nero, season then mix in the stock.
4 Press into an ovenproof serving dish and bake for 20 minutes or until golden. Great as an accompaniment to roasts.
Alternatively roll into 18 balls and place on a greased baking tray and cook for the same time. For a great vegetarian main meal, use vegetable stock and press into a 900g lined loaf tin and bake for 30 minutes.
Recipe courtesy of Cavolo Nero