A lovely, simple and seasonal dish that’s versatile and can be prepared in advance.

The farro stew would also work well with other types of fish such as cod or hake, where a few chunks of crisped chorizo would be a delicious addition.

If you can’t find farro, pearl barley would be a good substitute.

Farro Cavolo Stew with Seared Salmon


250g pack quick-cook farro
1kg cavolo nero or kale, stalks removed
150ml extra virgin olive oil
splash white wine vinegar
100g parmesan, finely grated
50g unsalted butter
3 cloves garlic, peeled
8 anchovy fillets from a jar
4 salmon fillets half a small loaf of rustic bread, ideally sourdough
1 lemon
Sea salt and freshly ground black pepper


Pre-heat the oven to 180C.

Tear the bread into little pieces or pulse in the food processor to make coarse breadcrumbs.

Combine with a pinch of sea salt, a couple of tablespoons of olive oil and the finely grated zest of half the lemon, then toast in the oven for five to eight minutes until crisp and golden. Set aside.

Cook the farro according to the packet instructions in plenty of salted boiling water until just tender, drain and toss with four tablespoons of the olive oil, the cheese, vinegar, and some salt and pepper.

Meanwhile cook the cavolo nero or kale for a two to three minutes in lots of boiling salted water and drain.

In a food processor puree half the cabbage while still warm with the anchovies, butter, garlic and four tablespoons of olive oil.

Mix this with the farro and the rest of the cabbage and season to taste.

When ready to serve, season and gently pan fry the salmon fillets in a little olive oil for a couple of minutes on each side, depending on thickness, until just cooked.

The farro stew can be re-heated in a saucepan if necessary, then placed into warm bowls and topped with the salmon fillets and toasted breadcrumbs.

Finish with a final grating of lemon zest, a sprinkle of salt and a drizzle of olive oil.

Serves four.