Cavolo nero, caramelised onion and goats cheese trofie

The neighbours downstairs were having a party last night and Gipsy Spread was working today doing preparation for his new role. He wanted a decent nights sleep, so we whisked ourselves off to the home counties to stay the night with mother in law Spread. She of course, revelled in her ability to heartily feed us both. Gipsy Spread received a giant rump steak with roasted potatoes, whilst she and I (and in the end Gipsy Spread also had some on the side of his steak and potatoes) had some lovely fresh cavelo nero, caramelised onion and goats cheese trofie.

What you will need
2 onions
1 cavolo nero
Trofie pasta shapes
2-3 tablespoons balsamic vinegar
1 tablespoon of sugar
300g of mature goats cheese in log form
Tarragon

Firstly slice the cavolo nero ready for steaming. Then slice the onions and cook these in some olive oile for 5-10 minutes until softened and browned. Add the balsamic vinegar and sugar and cook for a few more minutes until the liquid has evaporated and the onions have caramelised and become sticky.

Cook enough pasta for four in salted water as per instructions and steam the cavolo nero until cooked.

Slice the goats cheese and top with the fresh tarragon and grill for 5 minutes until warmed through and browned.

Drain the pasta and mix in the cavolo nero and the caramelised onions, season well with salt and black pepper and add an extra drizzle of olive oil.

Serve on a plate topped with 3 rounds of goats cheese.