Try something a little different with this delicious charred cabbage recipe.
1 large Darts Farm cabbage
1½ tbsp olive oil
1 red chilli, deseeded and finely chopped
2 cloves of finely chopped garlic
25g of hazelnuts, blanched and chopped
1 tbsp of finely chopped parsley
1 tbsp of finely chopped corriander
Heat the oven to 200C/180C fan/gas 6. Remove any bruised outter leaves from the cabbage and cut into four to six wedges, keeping the core intact so the leaves stay together. Drizzle 1 tbsp of the oil over the wedges and massage into the leaves. Sprinkle over a pinch of sea salt.
Heat a frying pan until hot, but not smoking. Sear the wedges, cut-side down, for 6-8 mins until blackened and charred, then turn over and cook on the other side for another 6-8 mins. Transfer to a baking tray, cut-side up, and roast for 10-15 mins until the stalks are tender.
While the cabbage is in the over, heat the remaining oil in the pan. Fry the chilli, garlic and hazelnuts for 2-3 mins. Add the butter, and stir for a few mins to coat. Stir in the parsley and corriander with some seasoning, then drizzle over the cabbage wedges to serve.
For us, nothing says Spring like a delicious lamb roast accompanied by minted, seasonal veg and garlic butter new potatoes!
Paul is making the most of Charlton Orchard's wonderful, local apples.