Kohlrabi, cavolo nero, pine nut and tomato stew on sweet potato miso mash

Kohlrabi must be one of the oddest-looking of vegetables – UFO and jellyfish are words I’ve heard used to describe it. It’s lovely grated raw into salads and coleslaws, but it’s most often cooked, especially in Germany and Eastern Europe. Cavolo nero – Italian for ‘black cabbage’-has made inroads into our diet thanks to the growing popularity of Italian cuisine and, like Brussels sprouts, needs a good frost to enhance the flavour. To prepare it, simply pull the sword-like leaves from the th