A really fresh and zippy way with cabbage, packed full of fibre.
Ingredients
Makes 2-4 portions
1 Savoy cabbage, cut into wedges
1 lemon
600g cooked butter beans
1 tsp fennel seeds
Few sprigs thyme
Big knob of butter
1 heaped tbsp capers
1 tbsp parsley, washed and chopped
Neutral oil for frying
Olive oil
Salt & pepper
Recipe
1. Place the (already cooked) beans in a pan with their cooking water, add a little more water so they are just submerged. Add salt, a few sprigs of thyme, dash of olive oil and some lemon peel, Bring to the boil and simmer until really, really soft and creamy, add water as necessary. Remove thyme stalks and lemon peel then blend smooth in a fast blender
2. Pre heat a large pan on a medium heat. Drizzle the cabbages with oil and salt, then add to the pan. Turn the cabbages when golden on the underside, add the butter, a little lemon zest, juice of 1 lemon, capers, fennel seeds, more thyme and cover. Cook out for around 10 mins until the cabbage is completely tender
3. Spoon the bean purée into bowls, top with the cabbage, capers, pan juices & chopped parsley
RECENT RECIPES
Pumpkin & sage pasta
The most magnificent creamy bowl of creamy pumpkin pasta with crispy sage leaves. Guaranteed to see you through some chilly evenings.
Seasonal spotlight: fennel
Fennel is undoubtedly one of my favourite ingredients. It is such a chameleon, changing flavour so much between raw and cooked. I love it in all its guises. Gently caramelised, diced and used in the base of recipes, finely sliced and tossed raw into salads. Here are some of my favourite ways to eat it.…
Fennel, freekeh and lemon
A really nourishing plate of food. There’s so much depth of flavour in the grains. Anisey fennel and a marmeladey bitterness from the whole diced lemon.
Leave a Reply