4 Ways With Our Savoy Cabbage

Roasted

Cut the Savoy into 8 wedges and drizzle generously with Honest Toil extra virgin olive oil and a scatter of salt, covering the wedges all over. Place cut side down onto a baking tray and roast for 20-30 minutes until soft and golden brown on the edges. Serve on a bed of creamy chickpeas, some chilli flakes and drizzle with tahini and more Honest Toil.

Buttered

Roughly chop a chilli, some rosemary and 2 cloves of garlic and then blitz in a food processor. Add 200g chopped butter and pulse until combined. Take out and press together to make a block. Remove the leaves from your Savoy and blanche for 2/3 minutes in some boiling, salted water (Seaford Sea Salt is ideal here). Cut a big wedge of your flavoured butter and melt in a large frying pan, add the blanched leaves and a splash of cider apple vinegar (we used our Bignose & Beardy) and toss together. Serve with another knob of butter on top.

Sauté

Add a generous glug of Honest Toil to a large pan, then add the Savoy, thinly sliced. Season well and sauté for a few minutes, then scatter some chilli flakes, chopped pistachios and thinly sliced garlic. Once soft, turn off the heat and add the juice of half a lemon, more black pepper and some extra pistachios.

Chilli eggs

Finely slice your Savoy and fry in sesame oil in a large frying pan. Add some sliced garlic, chilli flakes, grated turmeric and fresh ginger and cook until soft. Make a few holes in the cabbage and crack an egg into each. Serve once the eggs are cooked, drizzled with Third Culture Kat’s Kashmiri Chilli Oil and a scattering of toasted sesame seeds and some sliced spring onions.