Roasted hispi cabbage with a garlic & chilli crumb

• duck fat↗4 tbsp tbsp

  or sunflower oil

• medium hispi cabbage↗2

  outer leaves trimmed, then quartered lengthways

• butter↗50g g

  diced

• dried breadcrumbs↗75g g
• dried onion↗3 tbsp tbsp

  flakes

• garlic powder↗½ tsp tsp
• dried chilli flakes↗1 tsp tsp
• toasted hazelnuts↗70g g

  chopped

• chopped sage2 tbsp tbsp

Step-by-step instructions

1. 1

   Mix all the crumb ingredients together in a bowl with a pinch of salt and set aside.

2. 2

   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.