2 hispi cabbage – outer leaves removed
60g marmite – let down with a little lemon juice and warmed through
1 small celeriac – thoroughly washed and trimmed
1 white onion – peeled and finely chopped
3 garlic cloves – peeled, 2 finely chopped and one finely sliced
1 orange – peeled and pith removed from the skin and segment the flesh
6 fresh thyme sprigs
300g spinach – washed
½ bunch parsley – leaves picked and washed
60g hazelnuts
100ml unsweetened soya milk
1 lemon – half zest and juice
26 sprigs of dill – keep in a small amount of water
16 small mint leave – keep in a small amount of water
100g giant couscous
200g cavolo nero – washed and stalk removed
Olive oil
Sea salt
Cracked white pepper
1. Start by preheating the oven to 170°C and roasting to hazelnuts for 6 mins, before setting aside.
For the hispi cabbage
2. Next, remove the outer leaves from the cabbage, and keep them aside to use for other dishes (they are delicious roasted or will go perfectly in a homemade stock - see recipe on the recipe page).
3. Steam the whole cabbages for around 14 mins before removing and placing on a clean tea towel to cool.
4. Turn the oven up to 200°C.
5. Once the cabbages are cooled, cut each into four ensuring that the core is kept attached.
6. Lightly season the cabbage and brush with a little olive oil. Next, sear both sides in a non-stick pan, and once golden, brush over the marmite. Sear one more time, then remove from the pan and keep warm.
For the celeriac
7. Peel the washed celeriac leaving a little of the flesh on the skin. Trim each piece, mix with a little olive oil and salt then roast in the oven for 16-20 mins, you may need to turn them during cooking as they should be golden and crisp. Then set aside to cool.
8. Remove one slice of the celeriac and cut into medium sized dice, drizzle over a little olive oil and pan fry till crisp and golden. Keep to one side.
9. Cut the remaining celeriac into medium dice, place into a pan with the white onion, garlic, orange skin, thyme, and a little water, cover with a cartouche (parchment-paper lid) then cook over a medium heat until soft (it should take about 12 mins, just make sure you move the pan around and add a bit more water if you feel you need to).
10. Next bring a pan of salted water to a boil, add the spinach and parsley, cook for 35 secs, drain, and squeeze out all the excess water.
11. Remove the thyme from the celeriac pan then add this to your blender along with the spinach, parsley and hazelnuts. Pulse well before adding a touch of soya milk to loosen, season to taste then keep warm.
For the giant couscous
12. Heat a dry pan and add the couscous. Keep moving the pan around until the couscous is golden all over.
13. Next, cover with water, a squeeze of lemon juice and a couple of glugs of olive oil and cook for a further 6-8 mins at which point the water should have evaporated.
14. Taste the couscous, it should still be slightly al dente, season then cool on a flat tray, you may need to mix through a little more olive oil.
For the garnish - garlic
15. Cook the sliced garlic clove in a boiling water for 30 secs and set aside.
To plate
16. Spoon over a generous amount of the celeriac puree onto a plate. Then add a quarter of the cabbage into the middle of the plate. Spoon over the couscous, before finishing with the garlic slices, roasted celeriac dices and skin, dill, orange segments, mint leaves, cavolo nero, a drizzle of olive oil and cracked pepper.
17. Enjoy!
