Ingredients (Serves 2)

500g Diced roasted potato

1/2 tsp Sea salt and peppery

Braised Cabbage

1 Hispi cabbage, quartered lengthways

50g Butter

1 tbsp Rosemary, finely chopped

Zest 1 Orange

75ml Cider

150ml Vegetable stock

To Serve

Butternut squash puree

Chopped Parsley 

Method

• Melt your butter in a large wide sauté pan and sear your cabbage for 4-5 mins to gently char on all sides. Then deglaze the pan with your cider. Reduce for 3-4 mins and add stock, rosemary and orange zest. Season with a generous pinch of sea salt and peppery and cover with a lid to braise or make a cartouche with a sheet of baking parchment.
• Cook on a medium heat for 15-20 mins until the core is tender and the stock reduces so that the cabbage is lovely and sticky. You can blowtorch to finish or flame grill over flames before serving.
• Roast your diced potatoes for 20 mins and season with a good pinch of sea salt and peppery.
• Serve the roasted potatoes on some squash puree and top with chopped parsley.