Spaghetti with cavolo nero, tomatoes, Coolea cheese and salami

1 Set the oven to 185 degrees.

2 Drizzle some olive oil on the sourdough, season then bake in the oven for 10-12 minutes until golden and crunchy.

3 Put the olive oil into a pan (I like to use a wok), add the garlic then cook it over a gentle heat until it slowly starts to become evenly and lightly golden.

4 Add the butter, chilli flakes and rosemary then remove from the heat.

5 Wash and shred the kale and add to the pan along with the tomatoes. The heat of the spaghetti will cook it just enough.

6 Cook the spaghetti as per packet instructions then drain it, saving half a cup of cooking water.

7 Add the spaghetti and water to the pan and turn everything together.

8 Season and add the roasted bread and half the cheese. Serve in warm bowls with the remaining cheese and salami on top.