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Caramelised and Braised Cabbage Wedges

Preparation time: 10 minutes
Cooking time: 30 minutes
Serves: 4

Think cabbage is boring…think again! Transform a savoy cabbage, sometimes called hispi, sweetheart or pointy cabbage, into a super healthy, nutritious and tasty accompaniment to any meal any time of year.

What You’ll need:

1 medium to large savoy or sweetheart cabbage
1 tbsp butter
1 tbsp good quality olive oil
350ml of vegetable or chicken stock, consider chicken bone broth for higher protein
2 cloves of garlic (optional)
1 tsp of cumin seeds
1 tsp of paprika
Half tsp cinnamon
Sea salt and ground pepper to taste

What to do:

1. Set the oven to 180 degrees C.

2. Slice your cabbage of choice into 6-8 wedges, leaving the core intact.

3. Heat the oil and butter plus the salt and pepper in a pan and sear the cabbage on both sides until deeply golden brown, almost charred.

4. Reduce the heat to medium and add the stock, garlic and spices.

5. Cover the pan tightly with foil or a lid and cook for 30 minutes until the cabbage is tender.

6. Remove the foil or lid for the last 5-10 minutes to reduce the stock and further caramelise the sauce.

7. Serve from the pan with a slotted spoon, drizzling the sauce across each wedge.

8. Serve with BBQ, roasts, fish or steak.





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Aaron Craze’s swede ice cream

Preparation time: 20 minutes
Cooking time: 4 hours
Serves: 4

What You’ll need:

300g peeled, diced swede
500ml mascarpone cheese
1tbsp honey
210g caster sugar
1 vanilla pod
4 egg yolks
4 egg whites

What to do:

1. In a pan boil the honey, vanilla and swede. Bring to the boil, and add 10g of caster sugar.

2. Boil until the swede is soft then puree using a blender.

3. Cool the puree and whip the mascarpone. Fold the puree into the mascarpone and whisk in the egg yolks.

4. Whisk the egg whites til they form soft peaks and fold into the mascarpone and swede mixture.

5. Pour into ice cream tubs and set in the freezer for at least 4 hours.






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RoastedKohlRabi

Swede cake

Preparation time: 15 minutes
Cooking time: 50 minutes (30 mins cooking, 10 mins cooling, 10 mins for frosting)
Serves: 16

What You’ll need:

150g swede, peeled and grated – squeeze any excess moisture out using kitchen towel
3 eggs
100ml vegetable oil
100g natural yoghurt
175g caster sugar
2 teaspoons vanilla extract
250g plain flour
2 teaspoons baking powder
½ teaspoon bicarbonate of soda
2 teaspoons ground nutmeg
Pinch of salt

Frosting:

110g butter
110g cream cheese
250g icing sugar
1 teaspoon vanilla extract

What to do:

1. Preheat oven to 180°C, and grease a 9inch square cake tin, then line with greaseproof paper

2. In a large bowl, beat together the sugar, eggs, yoghurt, oil and vanilla essence

3. Pour in the grated swede and mix together

4. Next, add in the flour, baking powder, bicarb, nutmeg and salt and stir until combined completely

5. Using a spatula, pour the mixture into your cake tin and bake for 25 to 30 minutes – a skewer inserted into the centre of the cake should come out clean

6. Leave in the tin to cool for 10 minutes before tipping out onto a cooling rack. Remove the greaseproof paper and leave until completely cool

7. For the cream cheese frosting: beat together the butter and cream cheese, then add the icing sugar a little at a time until smooth and creamy

8. Add a drop of vanilla extract

9. Cover the top of the cake with the frosting, and then dust with a little grated nutmeg. Chopped nuts would also make a great decoration

10. Cut into squares and serve






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SwedeCake

Kale tabouli salad

Preparation time: 30 minutes
Cooking time: 10 minutes, approx (for quinoa)
Serves: 4

What you’ll need:

(Makes approx 500g of salad)

60g dry quinoa
125ml boiling water
Bunch of kale, sliced
1 small onion, diced finely
Juice of one lemon
Tablespoon olive oil
Handful chopped flat parsley
100g sundried tomatoes, chopped
Pinch of salt

What to do:

1. Cook quinoa according to the packet instructions

2. Heat some of the oil in a pan on a medium heat. Add the kale and salt, and sauté until the kale changes colour to a brighter shade of green

3. Transfer to a large bowl and leave to cool

4. Pour the lemon juice into a small bowl and tip in the onion. Leave to marinade a little

5. Combine the quinoa, parsley and tomatoes with the kale, mixing thoroughly

6. Add olive oil to the lemon juice and onion, then whisk up and pour into the kale and quinoa mix

7. Toss all of the ingredients together and serve immediately

Tip: If you want to prepare the tabouli ahead of time, don’t add the dressing until just before you’re ready to serve






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KaleTabbouleh

Cabbage and fennel ‘slaw

Preparation time: 10 minutes, plus chilling time
Serves: 4

What you’ll need:

Small head of red cabbage, shredded into thin strips

1 large fennel bulb, trimmed, halved and sliced thinly

2 large carrots, grated (squeeze out excess moisture using clean tea towel or kitchen towel)

4 spring onions, trimmed and chopped

1 teaspoon grated fresh ginger

50ml fresh orange juice

2 tablespoons extra virgin olive oil

2 tablespoons cider vinegar

Salt and pepper, to season

What to do:

1. In a large bowl, mix together the cabbage, fennel, spring onions and carrots

2. Now whisk the ginger, orange juice, oil and vinegar in a separate bowl, adding the salt and pepper once combined

3. Pour the dressing over the vegetables and toss to ensure the whole mix has been coated thoroughly

4. Cover with cling film and put in the fridge to chill for 20/30 minutes

5. Mix again before serving






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CabbageFennelSlaw

Summer salad of purple sprouting broccoli, asparagus, peas and radish

British Summer salad

This is a wonderful, healthy salad to try when the season for fresh, British greens begins. By not blanching the green vegetables too much, you will still taste the delicious, crisp texture and freshness. If you cannot get purple sprouting broccoli, then just buy any colour broccoli, with tender stems. Using soya sauce and lime as a dressing helps to bring a salty and oriental flavour to this summery dish.

Preparation time: 20 minutes
Cooking time: 10 minutes
Serves: 4

What You’ll need:

400g fresh purple sprouting broccoli
300g fresh British asparagus
200g fresh radish
200g fresh podded peas
100g sesame seeds
50ml rapeseed, grapeseed or other vegetable oil
Zest and juice of 1 lime
2 tbsp soya sauce
Half tsp sugar
Sea salt and pepper

What to do:

1. Firstly prepare the vegetables. Wash and trim the purple sprouting broccoli, the asparagus and the radish. Slice the broccoli and asparagus into 3 cm pieces, and slice the radish thinly. Place the radish in a bowl of cold water.

2. Using a double layered steamer, boil some water and steam the purple sprouting broccoli, the asparagus pieces and the peas for approximately 5-7 minutes. The vegetables should be quite tender, but still green and slightly crisp. Remove the vegetables from the steamer and set aside to cool on a clean preparation tray.

3. In a little jug mix together the sesame seeds, rapeseed oil, zest and juice of the lime, the soya sauce, sugar, a pinch of sea salt and a generous grating of black pepper.

4. In a roomy salad bowl, mix together the steamed purple sprouting broccoli, asparagus and peas. Add the drained radish slices.

5. Add the soya and lime dressing. Toss the salad well. Serve.






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SummerSaladPSB

Savoy cabbage with chorizo, shallots and rice

Savoy cabbage

The combination of savoy cabbage and chorizo is a famous one, and used in the cooking of both Spain and Portugal. The deep, red oils that ooze out of the chorizo sausage imparts a beautiful colour to the cabbage, as well as the deep, smoky flavour of paprika. A great way to serve this dish is with plain boiled rice, either mixed in or on the side.

Preparation time: 10 minutes
Cooking time: 15 minutes
Serves: 4

What You’ll need:

400g long grain rice
1 Savoy cabbage
2 shallots
2 cloves of garlic
1 medium chorizo sausage
Olive oil
Sea salt and pepper
2 bay leaves

What to do:

1. Place the rice in a pan of boiling water and cook for 10-12 minutes, depending on the instructions on the packet. When the rice is soft, drain and set aside.

2. Wash and trim the savoy cabbage, and slice the leaves very thinly. Discard the tough stalks. Peel and finely chop the shallots and the garlic. Slice the chorizo into thin slices.

3. In a heavy sauté pan, heat some olive oil. Sweat the onions and the garlic with some sea salt and pepper until soft. Then add the bay leaves, the thin cabbage slices, the chorizo slices and a small amount of water. Stir well, and continue to cook, over medium heat for about 3 minutes.

4. Add the boiled rice, and mix well. Taste for seasoning, and add more sea salt and grated black pepper if necessary.

5. Just before serving, remove the bay leaves from the pan. Serve hot.






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SavoyCabChorizo

Purple sprouting broccoli with butter beans, pine nuts, chilli and lemon

Purple Sprouting Broccoli

This recipe is very useful right from early spring through to mid-Autumn when purple sprouting broccoli is in season and tender. By blanching the stems lightly, you can still keep that vibrant, beautiful green and purple colour that makes the dish come alive. You could use almost any Brassica in this recipe, like a sweetheart hispi cabbage, or a savoy cabbage, it is so versatile. Try butter beans preserved in their own juice in a jar as they are so much more flavoursome than the tinned varieties preserved in brine.

Preparation time: 20 minutes
Cooking time: 10 minutes
Serves: 4 as a starter

What You’ll need:

400g purple sprouting broccoli
100g pine nuts, toasted
2 tbsps olive oil for pan frying
2 shallots, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
1/2 red chilli, de-seeded and finely chopped
Sea salt and pepper
400g cooked butter beans, drained and rinsed
1 unwaxed lemon, the zest removed and the juice squeezed

What to do:

1. Wash and trim the purple sprouting broccoli, discarding any tough parts to the stalks and cutting them into 2 cm pieces. Heat a saucepan of water on the stove, and when the water is boiling, blanch the purple sprouting broccoli for no more than 3 minutes. Drain, and leave to cool on a preparation tray.

2. Toast the pine nuts in a dry, non-stick frying pan. Be very careful not to burn them. The secret is to keep shaking the pan so they do not stick to the bottom and burn.

3. Take a heavy saucepan and heat the oil. Add the finely chopped shallot, garlic and red chilli, along with a pinch of sea salt and some freshly grated black pepper. Soften the vegetables quite gently, adding a small amount of water to help create steam in the pan.

4. When the vegetables in the pan are soft, add the butter beans, the lemon zest, a little of the lemon juice and the toasted pine nuts. Mix well and fry for 3 minutes. Add the blanched purple sprouting broccoli, mix well, and turn off the heat.

5. Serve on a warm platter, with extra lemon juice and a drizzle of olive oil.






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PSBButterBeans

Penne with purple sprouting broccoli, pine nuts, chilli and lemon

This recipe is very useful right from early spring through to mid-Autumn when purple sprouting broccoli is in season and tender. By blanching the stems lightly, you can still keep that vibrant, beautiful green and purple colour that makes the dish come alive. You could use almost any Brassica in this recipe, like a sweetheart hispi cabbage, or a savoy cabbage, it is so versatile.

Preparation time: 20 minutes
Cooking time: 10 minutes
Serves: 4 as a starter

What You’ll need:

400g purple sprouting broccoli
400g Penne pasta
100g pine nuts, toasted
2 tbsps olive oil for pan frying
2 shallots, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
1/2 red chilli, de-seeded and finely chopped
Sea salt and pepper
1 unwaxed lemon, the zest removed and the juice squeezed

What to do:

1. Wash and trim the purple sprouting broccoli, discarding any tough parts to the stalks and cutting them into 2 cm pieces. Set aside.

2. Heat a large saucepan of water, and when the water is boiling, pour in the penne pasta. Boil the pasta for approximately 12 minutes, until it is soft but still has a bite to it. When ready, drain the pasta.

3. While the pasta is cooking, heat a smaller saucepan of water on the stove, and when the water is boiling, blanch the purple sprouting broccoli for no more than 3 minutes. Drain and leave to cool on a preparation tray.

4. Toast the pine nuts in a dry non-stick frying pan. Be very careful not to burn them. The secret is to keep shaking the pan so they do not stick to the bottom and burn.

5. Take a heavy saucepan and heat the oil. Add the finely chopped shallot, garlic and red chilli, along with a pinch of sea salt and some freshly grated black pepper. Soften the vegetables quite gently, adding a small amount of water to help create steam in the pan.

6. When the vegetables in the pan are soft, add the cooked pasta, the lemon zest, a little of the lemon juice and the toasted pine nuts. Mix well and fry for 3 minutes. Add the blanched purple sprouting broccoli, mix well, and then turn off the heat.

7. Serve on a warm platter, with extra lemon juice and a drizzle of olive oil.






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PennePSBPineNuts

Comfort cauliflower and cheese soup with sesame croutons

Cauliflower Cheese

This is such a simple recipe for making a thoroughly warming, comforting soup. On a hot summer’s day, however, you can serve it at room temperature and it is equally delicious. The sesame toasts take literally a couple of minutes to make, and they add crunchiness to the soup.

Preparation time: 15 minutes
Cooking time: 15 minutes
Serves: 4

Preparation time: 15 minutes
Cooking time: 15 minutes
Serves: 4

What You’ll need:

1 small cauliflower
1 large potato
2 garlic cloves
850ml milk
25g butter
175g mature cheddar cheese
4 slices of French bread
100g sesame seeds
A small amount of olive oil
Sea salt and freshly ground black pepper

What to do:

1. Trim, wash and finely chop the cauliflower, discarding any rough stalks. Peel and finely chop the potato into very small, 2 cm pieces. Peel and finely chop the garlic.

2. Put the cauliflower, potato and garlic in a large pan, cover with the milk and put on a low heat. Simmer until the potato is very soft, which should take approximately 10-12 minutes.

3. When the vegetables are cooked, add the butter and the cheese and, using a stick blender, blend until the soup is totally smooth. Set the soup aside somewhere warm.

4. Toast the bread slices, then drizzle some olive oil all over them, and sprinkle the sesame seeds on top. Slice the bread into small croutons.

5. Serve the soup in warm platters with the sesame croutons.






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CauliCheeseSoup

Cauliflower Waldorf salad

Cauliflower Waldorf Salad

Cauliflowers make wonderful, year-round salads, and with this recipe you could use white, purple, or the beautiful green Romanesco variety of cauliflowers. The brightness of the apples and the crunch of the nuts make this a delicious lunch party starter or even as a side salad to accompany a roast chicken. There are lots of lovely British blue cheeses to choose from, many of which are not strong tasting.

Preparation time: 20 minutes
Serves: 4 as a side salad

What You’ll need:

1 cauliflower
1 apple
1 tbsp fresh lemon juice
100g soft blue cheese
50g walnut pieces
A handful of basil leaves
150g crème fraiche
1 tbsp extra virgin olive oil
1 tbsp white wine vinegar
Sea salt and pepper

What to do:

1. Break the cauliflower into small florets, removing and discarding the tough stalks. Slice the florets into small pieces. Set aside.

2. Core and slice the apple, and place in a bowl. Mix in the lemon juice, to ensure the apple slices do not go brown. Set aside.

3. Slice the blue cheese, chop the walnuts and tear the basil all into small pieces.

4. In a small bowl mix the crème fraiche with olive oil, vinegar, sea salt and pepper. Taste the dressing for seasoning, adding extra if need be.

5. Place the cauliflower, apple, blue cheese and walnut pieces and the crème fraiche dressing in a large salad bowl. Toss the salad well, so that all the ingredients are covered with dressing and serve.






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CauliWaldorf

Brussels sprouts with hazelnuts, potatoes and ham, served with sourdough toasted bread

Brussels Sprouts with Hazelnuts, Potatoes and Ham

Brussels sprouts are really delicious if boiled only until just soft, and added to salty ingredients, like ham, as well as crunchy ingredients like pine nuts. Served on top of toast, they make a wonderful light starter. Sourdough breads make great toast, as they have really good crusts and a deep flavour.

Preparation time: 15 minutes
Cooking time: 15 minutes
Serves: 4

What You’ll need:

20 Brussels sprouts, peeled, trimmed and sliced in half
Olive oil
1 clove of garlic, peeled and finely chopped
1 onion, peeled and finely chopped
100g hazelnuts, coarsely chopped
5 Duke of York or Pink Fir potatoes, cooked with their skins and chopped into small pieces
4 slices of good quality butcher’s ham, in small shreds
4 slices of good quality sourdough bread.
120g grated Parmiggiano Reggiano
1 tbsp fresh or dried oregano, finely chopped

What to do:

1. Steam the Brussels sprout pieces in a double boiler til quite soft, but still bright green. Place on a clean food tray, to spread out and stop the steaming. Set aside.

2. Take a heavy saute pan, heat some oil and gently sweat the garlic and onion until soft. Add some salt and a little water to allow the garlic to steam slowly. When the vegetables are soft, add the chopped hazelnuts, the potato pieces and the ham. Mix well.

3. Add the soft sprouts. Taste for seasoning, adding more sea salt and pepper if you want to. Then place a lid on the pan, and set aside somewhere warm.

4. Take the 4 slices of bread, drizzle with a little olive oil on both sides, and toast under the grill. Alternatively, you can just toast the bread without olive oil in a normal toaster, and then drizzle a little olive oil on top.

5. Place a toasted bread slice on each of four serving plates. Spoon the sprout mixture on top, generously. Sprinkle on the grated Parmiggiano Reggiano and oregano on top and serve.






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BrusselsHazelPotHam