Charred Hispi Cabbage With Hazelnut Chilli Butter Recipes

ROASTED HISPI CABBAGE WITH A GARLIC & CHILLI CRUMB

Steps:

• Mix all the crumb ingredients together in a bowl with a pinch of salt and set aside.
• Heat oven to 180C/160C fan/gas 4. Heat the duck fat in a large flameproof roasting tin. Sear the cabbage wedges in the tin until the cut sides are crisp and slightly burnt, then turn them so they are cut-side up and scatter over the crumb mix. Dot over the butter and bake for 15 mins until the crumb is golden.

CHARRED HISPI CABBAGE WITH HAZELNUT ROMESCO

Steps:

• Heat the oven to 200C/fan 180C/gas 6. Heat a frying pan over a medium heat and add 2 tbsp oil. Season the cabbage well and put in the pan, cut-side down. Put a plate on top to weigh it down and ensure the whole cut surface is in contact with the pan. Cook for 2-3 minutes until golden and charred. Remove from the pan and carefully cut in half lengthways. Put the two halves back into the pan on the non-charred side and cook for another 2-3 minutes until golden.
• Put on a baking tray and bake in the oven for 6-8 minutes until a sharp knife pierces the core easily.
• Meanwhile, to make the romesco sauce, whizz the peppers, garlic, hazelnuts, sourdough, smoked paprika and a good splash of the oil from the pepper jar in a small food processor until smooth. Season.
• To make the dressing, lightly whisk the extra-virgin olive oil and sherry vinegar.
• Spoon some of the romesco sauce onto the plate, put the cabbage wedge on top, and finish with a drizzle of dressing and a sprinkle of hazelnuts.

BURNT BUTTER CABBAGE

Steps:

• Remove the outer leaves of the cabbage and cut it into six wedges. Heat the butter in a large frying pan until starting to brown, add the cabbage and cook until burnt on one side. Add more butter to the pan if you need to and use tongs to turn the cabbage and burn on the other side. Season with sea salt and serve.