Exclusive recipe from Michelin-starred chef Michel Roux Jr.
For the cannellini beans
Soak the beans in cold water for at least 5 hours. Once doubled in size, drain and rinse. Place in a large pan with the veggies, season and cover with cold water. Bring to the boil, scoop off any foam and reduce heat to a gentle simmer. Cover pan and cook for approximately 1 hour, adding more water if it gets too low. Once tender, strain and discard the cooked carrot and shallot.
Slice the chorizo in bitesize morsels. Sear in a frying pan over med-high heat for 3 minutes on each side (no fat needed). Remove chorizo from pan and set aside on kitchen paper. Use the fat left in pan to sear the onions, garlic and cavolo nero. Cook for about 4 minutes until tender. Then add the tomatoes and cook for a further 5 minutes until softened. Finally, add the cooked beans, chorizo, thyme and stock together with the Skrei. Reduce heat to a gentle simmer and cook for approximately 8 minutes. Season to taste and discard the sprig of thyme before serving. Plate simply with the Skrei placed over a good bed of the stew.