INGREDIENTS
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Roast Hispi Cabbage
1 seasonal cabbage (hispi, savoy, etc.), cut in half
2 tbsp duck fat
Large pinch Maldon salt (to season after blanching)
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Gremolata - Makes approx. 450g — 30g per portion (26 portions)
200g fresh flat-leaf parsley, washed
100g tarragon leaves, picked
12 cloves garlic, finely chopped
Zest of 3 lemons, removed with a speed peeler and finely chopped
6g salt
3g finely crushed black pepper
150ml olive oil
Method
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Roast Hispi Cabbage
Preheat the oven to 210°C, placing an empty roasting tray inside to heat.
Bring 3 litres of water to the boil in a large pan and add 60g salt.
Add the cabbage, cover with a lid and blanch for 2–3 minutes.
Remove using tongs or a spatula and place straight onto a wire rack to drain for 5 minutes.
Add the duck fat to the hot roasting tray and return to the oven for 3–5 minutes until hot.
Place the cabbage into the tray cut-side down first and roast for 8 minutes.
Turn over and cook for a further 8 minutes, then remove from the oven.
Cut each half into 2–3 pieces, place into a serving dish and pour over the gremolata.
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Gremolata
Place all ingredients into a blender.
Blend to a coarse consistency and taste for seasoning.