Prep time:

Cooking time: 1 hour

Total time:

Serves: 4

100g Cubetti di Pancetta

1 Stick of Celery, finely chopped

1 Onion, chopped

4 Kale Leaves, washed and chopped into ribbons

400g Tin of Chopped Tomatoes

1tbsp Tomato Puree

1tbsp Olive Oil

2 Garlic Cloves, crushed

50g Soup Pasta or Spaghetti chopped into tiny pieces

1ltr Chicken or Vegetable Stock

2tbsp Oregano

Salt and Pepper, to taste

Jo runs practical gardening courses from her idyllic home in Woodchurch. To find out more visit

Crisp the pancetta first, then add the celery and onion and gently sauté until they’re soft (5-10 mins). Add the other ingredients, except for the kale, heat and then simmer for 30 minutes, add the kale and cook gently for another 10 minutes or so. Serve sprinkled with a small handful of Parmesan cheese and some crusty bread.


  • words:

Lamb tagine

This is the perfect recipe for entertaining, batch cooking or freezing ahead for Christmas. It’s best made a day or two before, or you can cook low and slow in the morning. This is lovely served with my giant cous...

Giant cous cous with roasted winter vegetables & pomegranate molasses dressing

This goes so well with the tagine or stands alone as a delicious salad. You can make all the elements the day before and refrigerate. Then mix up on the day (you will need to break the couscous up a...

Smoked Mackerel Pâté

Here is an irresistible, light canapé recipe – a lovely starter or gorgeous for a buffet! This is a tasty pâté or dip to enjoy that takes 5 mins to whip up and is packed full of delicious flavours, and...