Roasted hot honey cabbage with squash, chorizo & chestnuts

This dish brings together a beautiful balance of sweet heat, smokiness, and earthy richness. The roasted cabbage develop caramelised edges that pair perfectly with the spicy warmth of chorizo and the buttery crunch of chestnuts. Finished with hot honey, it becomes a comforting yet vibrant plate that feels both rustic and refined.

Difficulty:

Prep time: 10

Cook time: 40

Serves: 4

Roasted hot honey cabbage with squash, chorizo & chestnuts Image 1

Related Tags

cabbage

Ingredients

600g Darts Farm squash, diced
3 tbsp of olive oil
1 Darts Farm cabbage
150g of cooking chorizo
60g cooked chesnuts, roughly chopped
2 tbsp of lemon juice
1 tbsp of Darts Farm honey
1 tsp chili flakes
1 tsp flakey sea salt

Method

Preheat the oven to 200°C.
Drizzle the diced butternut squash with olive oil, sprinkle with mixed herbs and roast for 25-30 minutes, remove from oven once turned soft and brown. Transfer to food processor and blitz until smooth.
Cut the cabbage into quarters, remove the larger outer leaves and cut out the core. Then Separate the leaves of the quarters and mix them with a generous amount of olive oil.
Roast the cabbage for 10-15 minutes, tossing the leaves halfway through. Once tender and slightly charred, remove from oven and set aside.
Fry the chorizo until it’s crisp. Add the chestnuts until they are warmed well.
whisk together lemon juice, olive oil, honey, chilli flakes & salt
Serve the crisp cabbage on top of the squash puree and top with the chorizo, chestnuts & hot honey dressing.