Thanks to veg scheme member Mirjam Wurtz for this recipe. If you don't like meat and diary, please look away now. Serves 4.

Ingredients

350g wholemeal pasta (penne works well)

200g fresh kale

100g Lardo (or bacon)

250g cream

100ml milk

2 cloves garlic

1 bay leaf

5 grains of allspice

freshly ground pepper

salt

Method

Clean and shred the kale.

Dice and render the lardo (or bacon), take it out of the pan when it is crispy, then fry the kale in the fat. 

Put the cream, milk, crushed garlic, allspice and bay leaf in a separate pan, bring to the boil and let it reduce for 4 minutes. Season with salt and pepper.

Cook the pasta al dente and drain. Mix with the sauce and the fried kale.

Sprinkle with lardo and roughly ground pepper.