Preheat the oven to 150°C fan. Toast the hazelnuts in the oven for around 15 minutes, then remove and set aside. Strip the leaves from the tough stalks of the cavolo nero, chop the leaves roughly and rinse.

Put the oil, garlic and anchovies, if using, in a pan and heat gently for around 3 minutes until the anchovies have melted and the garlic is fragrant. Add the chilli and continue to cook for another minute or so, stirring continuously. Add the cavolo nero and cook for another 3–4 minutes until just wilted. Discard the garlic and transfer everything to a blender with a splash of the stock and a squeeze lemon juice. Blend to a smooth liquid.

Put the remaining stock in the same pan in which you cooked the veg (no need to wash it) and bring to the boil. Add the orzo and reduce the heat to a simmer. Cook for 6–7 minutes, stirring every so often, until the pasta has absorbed all the stock; add a splash of water if it looks like it’s getting dry too soon. Add the puréed cavolo nero and cook for another 2 minutes until everything has come together nicely and it has a similar consistency to risotto. Finely grate in the zest of ½ lemon and stir through the mascarpone. Taste for seasoning and add more lemon juice if you want.

Serve immediately with the hazelnuts crumbled on top, some Parmesan and a drizzle more oil (use your best one for this bit).