Cabbage steaks with apple, goat’s cheese & pecans

• firm, round cabbage1
• olive oil↗2 tbsp tbsp
• tangy, red-skinned apple1

  (we used Jazz)

• cider vinegar↗1 tsp tsp
• goat's cheese↗about 300g g

  (one with a rind from the cheese counter) cut into four thick slices (we used Soignon)

• pecans↗25g g

  roughly broken

• thyme sprigs↗a few

  leaves only

• cayenne pepper↗good pinch of

  or hot smoked paprika

• maple syrup↗1 tbsp tbsp

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6. Cut 4 x 2cm slices from the middle of the cabbage, cutting through the central core and leaving it in. Brush all over with nearly all the oil, season well, and place on a baking tray. Roast for 20 mins, turning carefully using a fish slice or wide spatula halfway through cooking.

2. 2

   While you wait, thinly slice the apple, leaving the skin on, then toss in a bowl with the vinegar and what’s left of the oil.

3. 3

   Layer the apples on top of the cabbage steaks, roast for 5 mins more, then top each steak with a wheel of cheese. Divide the nuts, thyme leaves and cayenne between each mound. Roast for a final 5 mins until the cheese is starting to melt and the pecans are toasted. Drizzle with the maple syrup and eat straight away.