Pumpkin and Black Rice

1: Rinse the rice and place in a saucepan with 3 times its water. Bring to a boil, then clamp lid on and reduce to simmer for 20 minutes until cooked.

2: Preheat the oven to 190°C and prepare the pumpkin into big chunks and slice the fennel. Season well with salt, pepper, and oil, and roast for 30-35 minutes until tender and beginning to caramelize.

3: Heat oil in a frying pan and crisp up the sage for 1-2 minutes, remove and set aside.

4: Finely chop the onion, garlic, and chilli. Begin to sauté onions in a large frying pan for 5-7 minutes until soft and just beginning to colour.

5: Add the chilli and garlic to the onions and sauté for another 1-2 minutes.

6: Roughly chop the cavolo nero and fry until just wilted. Season and set aside until rice is ready.

7: Once rice is cooked, drain well and add to the frying pan with the onion mixture and combine well.

8: Top it off with the sweet roasted pumpkin and fennel and a generous lashing of good quality olive oil.

9: Finally, a sprinkle of pomegranate seeds and the crispy sage.