Tansy And Sumac Honey Roast Savoy Cabbage With Fennel and Toasted Ground Hazelnuts

Okay, so not the prettiest thing in the world. But there's a shared belief (by some) that good food usually looks a little shovelled together! I'm no gourmet chef after all.... 

Ingredients

1 Savoy Cabbage head

1 Fennel Bulb

2 tsp Dried Sumac (you can also use staghorn sumac, dried or fresh)

1 tbsp finely chopped Tansy leaves (taken off the mid rib)

Black Pepper to taste 

Salt to taste 

1 tbsp honey

Olive oil 

Small handful of Hazelnuts, toasted, skins removed and ground 

Lemon juice

1. Preheat the oven to 180 degrees centigrade
2. Remove large outer leaves and chop your tight savoy cabbage head into quarters (through the stalk).
3. Remove tops then cut your fennel head into quarters (through the stalk).
4. Spread out in a baking dish and drizzle with oil, honey, a teaspoon of lemon juice and your salt, pepper, sumac, and tansy.
5. Rub together in pan to ensure that spices evenly coat your cabbage and fennel.
6. Place dish into oven and check after 20 minutes- turn cabbage and cook for a further 20 minutes.
7. Keep an eye on it, if your cabbage is turning black too quickly- cover it with tinfoil and continue cooking until tender. 

Mustard Vinaigrette to serve

1 tbsp Dijon mustard

1 part (50ml) vinegar (cider or white wine) 

3 parts (150ml) oil (rapeseed oil works best but olive oil is fine)

Salt and pepper to taste 

1. Place dijon mustard and vinegar into a long jug and blend using a stalk blender.
2. Once these are combined, slowly drizzle in your oil keeping the stalk blender at the top of your mixture (you will need to move it up as you add oil).
3. Once you have added all of your oil, your vinaigrette should be thick, creamy and yellow in colour.
4. Add salt and pepper and stir into the mix gently.
5. Toss your cooked cabbage and fennel in the mustard vinaigrette (you don't want an overly heavy covering- 1-2 tbsp should be fine.
6. Then sprinkle your toasted ground hazelnuts on top to finish.