Smokey Butter Bean Stew, Crispy Cavolo Nero & Toasted Walnut Pesto

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Preheat the oven to 200 degrees / 180 fan / gas mark 6. Boil a kettle. Toast the walnuts in a dry hot frying pan for 3-4 minutes and set aside in a bowl. Cut the red pepper into thin strips and finely dice the red onion and garlic. Using the same pan, fry together on a medium-high heat for 5-6 minutes with a drizzle of olive oil until soft. Stir in the smokey blend and turn the heat down to low. Next, add the drained butter beans, the tomato polpa, the veg stock and 150ml (300ml) of boiling water and a third of the cavolo nero (roughly chopped). Stir and simmer for 10-12 minutes until thick and oozy. Meanwhile, roughly chop the remaining cavolo nero and place on a lined oven tray with a drizzle of olive oil, a pinch of salt and half of the lemon juice. Coat the leaves in the lemon and oil using your hands and roast for 8-10 minutes until they're slightly charred and crispy. To make the pesto, finely chop the toasted walnuts and the parsley (use a blender if you have one). Tip into a small bowl, squeeze in the remaining lemon juice and stir in 2 (4) tablespoons of olive oil. Season with a pinch of salt and pepper. Boil the giant couscous for 6-7 minutes until soft, drain and stir through the walnut pesto. Serve the butter bean stew over the pesto couscous with the crispy cavolo nero on the top.