This showstopper is special enough to be the main event, or would make an extremely luxe side-dish for a festive spread. A triumph of textures.
Ingredients
1 head sweetheart cabbage, cut into 8 wedges lengthways
Half a banana shallot, finely sliced into rings
1 tbsp plain flour
100g cooked peeled chestnuts
120ml double cream
A few sprigs thyme
3 or 4 sage leaves
High smoked point oil like rapeseed or veg
Salt & pepper
Recipe
1. Place the cabbage on a baking tray in a single layer with some thyme, salt and pepper and a good drizzle of oil. Place in a preheated oven at 200c and roast for around 18-20 mins u til tender and golden, turning once in the middle
2. Place the cream in a pan over a medium heat with a few sprigs of picked thyme and the chestnuts. Bring to a simmer, cook for another 2-3 mins then blend smooth and season to taste. Add a little water if necessary to blend
3. Meanwhile place 2 or 3 cm oil in a deep saucepan. Place over a medium heat until the temp reaches 170c. Add the sage, fry for twenty seconds or so until crisp, then lift out with a spoon. Mix the shallots with flour and shake off the excess. Gently place the shallots in the pan with the oil. Cook until just golden, drain and season well
4. Spoon the chestnut puree onto a serving plate, top with the cabbage, crispy shallots and crumble over the sage
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