The next piece in my Charlie jigsaw was provided by the late cooking teacher and gardener Carla Tomasi in Rome. It was Charlie who could bring her bitter greens, blood oranges, fresh beans, radicchio, rocket, artichokes and puntarelle. Puntarelle was also the reason for my own first contact with Charlie, via Carla and this column. Puntarelle, radicchio, celery, apple and cheeseServes 41 head puntarelle, or frisée1 small head radicchio2 celery stalks1 crisp red apple½ lemon100g cheese – pecorino, grana padano asiago, manchego6 tbsp olive oil1 tbsp red-wine vinegar2 tsp runny honeySalt100g walnut halvesFirst, trim the puntarelle. Add the leaves, toss really well, then add the celery, apple and walnuts, and toss again.