Kale, ricotta and anchovy calzone

You can use cavalo nero, cima di rapa or silverbeet instead of the kale here, being sure to cook with the stems of the vegetable as well as the leaves. This dough should be soft and may be a touch sticky, but resist any temptation to add more flour when you knead it – it’s easiest to knead it in a large stainless steel bowl or using the dough hook of a stand mixer, if you have one.