Kale, anchovy & bread soup

Step by Step

Step 1

Preheat the oven to 200ºC, gas mark 6. Put a large frying pan over a medium-low heat and drizzle in 1 tbsp oil and the butter. Add the garlic, fry for 1 minute, then stir in the anchovies, chilli flakes and most of the rosemary. Keep stirring until the anchovies have broken down, then stir in the kale and cabbage; fry for 5 minutes.

Step 2

Bring 2 litres of water to the boil in a saucepan and add the stock cube; allow to dissolve. If the sourdough isn’t already sliced, cut into 9 slices. Put 3 slices in the bottom of a large casserole dish. Spoon over ½ of the fried kale mixture. Sprinkle over 1/3 of each of the cheeses.

Step 3

Repeat with 3 more slices of bread, the remaining kale and ½ of the remaining cheeses. Top with the remaining 3 slices of bread and ladle over the hot stock. Evenly scatter over the remaining cheeses and rosemary, drizzle with the remaining 1 tbsp oil, then bake for 25-30 minutes until golden and bubbly.