Pork, Sage and Onion Creamy Spaghetti

a) Meanwhile, halve, peel and chop the red onion into small pieces. b) Pick the sage leaves from their stalks and roughly chop (discard the stalks). c) Add the chopped onion and sage to the pan with the sausagemeat. d) Cook, stirring often, until the onion begins to soften, 3-4 mins.

a) Meanwhile, add the spaghetti (see ingredients for amount) to the pan of boiling water and cook until tender, 8 mins.

a) When the sausagemeat is browned and the onion softened stir in the chicken stock powder and water (see ingredients for amount) and lower the heat to a simmer. b) Cook until reduced by half, 2-3 mins.

a) When the pasta has 5 mins left add the cavolo nero to the pan. b) Cook for 5 mins, then drain the pasta and cavolo nero in a colander. TIP: Ensure the kale is completely submerged in the water - pop a lid on the pan if you need to. d) Stir the creme fraiche into the sauce and bring to the boil. Remove from the heat.