Pour the polenta into the stock slowly in a continuous stream and using

Pour the polenta into the stock slowly in a continuous stream, and, using a long-handled whisk, whisk constantly so that lumps do not form, until completely blended The polenta will start to bubble. Wash the leaves well, then blanch with the garlic for five minutes until tender. Drain and pulse-chop the cavolo and garlic in the food processor Season. Put the polenta in a large jug so that it can be poured in a steady stream. Serves 6 250g/9oz bramata polenta (organic polenta flour) 8 heads cavolo nero Maldon salt freshly ground black pepper 4 garlic cloves, peeled 1.25-1.5 litres/2-212 pints chicken stock 200g/7oz unsalted butter 150-200g/5-7oz Parmesan, gratedPut a large pan of water on to boil for blanching the cavolo, and season with salt. Rogers and Gray introduced it here and now Sainsbury’s stocks it in 28 stores You can buy the seeds too.

Season, toss together and add the basil and Parmesan.POLENTAWet polenta with chicken stock and cavolo nero Cavolo nero is a tender and tasty black-leafed cabbage which turns bright green in the cooking. Cook the penne in plenty of boiling salted water, then drain well Add to the zucchini then crumble in the ricotta. In a large heavy saucepan heat the olive oil and cook the garlic until very soft but not brown. Add the zucchini slices and toss over a low heat for four to five minutes. Cook the bucatini in plenty of boiling salted water and drain Add to the anchovy sauce. Cook over a medium heat until the garlic turns golden, then discard. Add the breadcrumbs to the pan and cook until crisp and golden.

Drain on kitchen paper, then season.Heat the oil in a saucepan and gently fry the garlic until it begins to colour. Add a third of the chilli and the anchovies, and stir to combine Remove from the heat Add the lemon juice and the black pepper. To serve, pour over extra virgin olive oil.BUCATINI WITH ANCHOVIES AND PANGRATTATOThe pangrattata, breadcrumbs fried in oil with garlic, gives the dish texture and flavour.Serves 6 as a starter8 tablespoons olive oil3 garlic cloves, peeled and thinly sliced3 dried red chillies, crumbled18 anchovy fillets, roughly choppedMaldon saltfreshly ground black pepperzest and juice of 2 lemons400g/14oz bucatini1 small bunch fresh flat-leaf parsley, finely choppedFor the pangrattato:500ml/17fl oz olive oil10 garlic cloves, peeled and kept whole1 ciabatta loaf, bottom crust removed, made into coarse crumbsTo make the pangrattato heat the oil in a small saucepan and add the garlic. When the mussels are cool remove them from their shells and chop. Add the mussels, cover, and cook briefly over a high heat until all open which will take about five minutes Discard any still closed Drain, retaining the liquid. You need to chop the mussels, the cook told them, so that every piece of spaghetti is coated.Serves 6 as a starter3kg/6lb 8oz mussels, cleaned4 tablespoons olive oil3 garlic cloves, peeled and chopped1 small dried red chilli, crumbled2 tablespoons chopped fresh oregano150ml/5fl oz white wine (Verdicchio Classico)1kg/2lb 4oz ripe tomatoes, skinned, seeded and choppedMaldon saltfreshly ground black pepper3 tablespoons fresh flat-leaf parsley, chopped400g/14oz spaghettiextra virgin olive oilIn a large heavy saucepan with a tight-fitting lid, heat half the olive oil. Cook the linguini in plenty of boiling salted water until al dente Drain, then add to the sauce and stir.

Check for seasoning and serve with the Parmesan.SPAGHETTI WITH MUSSELSThis is a dish Rogers and Gray came across last year on a visit to the Marche region of Italy. Put half of the beans in the food processor and pulse- chop to a coarse puree Return to and mix with the whole beans. Add the softened butter and stir in the sauce.Serve with the rest of the basil, Parmesan and a few pieces of uncrushed walnut.LINGUINI WITH FRESH BROAD BEANSThis is a lovely pasta dish that should only be eaten when broad beans are young and tender, at their best.Serves 6 as a starter400g/14oz podded broad beans1 small red onion, peeled and finely chopped2 garlic cloves, peeled and finely chopped1 small bunch fresh parsley, chopped4 tablespoons olive oil250ml/8fl oz hot water400g/14oz linguiniMaldon saltfreshly ground black pepper100g/4oz Parmesan, freshly gratedIn a large heavy saucepan cook the onion, garlic and parsley slowly in the oil for five minutes or until very soft Add the broad beans and stir for several minutes Add the water and cook until the beans are tender Add salt and pepper. The result is a thick green sauce.Cook the tagliatelle in a generous amount of boiling salted water, then drain thoroughly and return to the saucepan. Add a little salt and then the parsley, and continue to pound.Squeeze most of the milk from the breadcrumbs (keep the milk) Add half of the breadcrumbs to the mortar, and mix in.