Creamy Kale Conchiglie With Charred Tenderstem

First, tear up the flatbread into pieces and blitz into crumbs in a high speed blender. Heat 1 tbsp of olive oil in a pan over a medium heat and fry the breadcrumbs until crispy. Zest and juice the lemon, then add the zest into the breadcrumbs. Season with salt and pepper.

Now make the pasta sauce — get the kale into a large pot of salted water and blanch for 2 mins. Shock with cold water (this keeps the sauce nice and vibrant) and drain, squeezing out the moisture with your hands.

Heat the grill to high. Cut the tenderstem in half, put in a bowl and drizzle with 2 tbsp of olive oil. Season with salt and pepper, then transfer to the grill and cook for 6 mins, turning halfway. Once cooked, season with ½ of the lemon juice. If you need to, keep warm in the oven until serving.

Peel and roughly chop the garlic. Heat 2 tbsp olive oil in a pan and fry the garlic for 2 mins or until just turning golden. Grate the Parmesan.

Cook the pasta and save some water before draining. Add the cooked kale to a high speed blender along with the garlic oil, basil and around 3 ladlefuls of pasta water — then blitz until smooth. Add the crème frâiche and the remaining lemon juice, blitz again and check for consistency. You are looking for a really smooth sauce, so if it's looking a bit lumpy still, add more pasta water and keep blitzing! Taste and adjust seasoning with salt and pepper.

Add the pasta back into the pot along with the sauce and Parmesan. Mix it all really well to emulsify and add more pasta water if it needs loosening. It might feel like a lot of water, but this dish can take it.

Plate up the pasta and top with the charred tenderstem and breadcrumbs.