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Red cabbage with chestnuts





1 Hispi cabbage, washed & cut into 8 wedges

2 tablespoon rapeseed oil

1 tsp salt

½ bunch thyme, picked & chopped

2 bay leaves

300ml veg stock


10g dried dulse

25ml rapeseed oil

Black pepper


8 fresh raw chestnuts, peeled & sliced thin



·        Place oil in a saucepan & allow to get hot.Then sear of wedges of cabbage, turning & season, allow to get to a golden colour, add the thyme & bay leaf & cook out for a few minutes. Add 200ml of stock, cover & cook until cabbage is just cooked

·        Rehydrate pulse. Place oil in saucepan & add remaining veg stock. Bring to a simmer & add dulse. Cook out for a few minutes then blend to form a sauce, season with black pepper & set aside.

·        To serve place cabbage on plate & drizzle with cooking liquor & dulse butter. Finish with chestnuts & grated nutmeg