Adam Frost is an award-winning British garden designer, presenter on BBC Two’s Gardeners’ World and also appears on BBC coverage of the RHS Flower Shows.
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Savoy cabbage
This cruciferous veg is a versatile addition to winter menus, bringing delightful crunch and subtle sweetness. It’s also packed with nutrients, like vitamins C and K.
Slow-roasted lemon & tomato butter Savoy with garlic & dill yogurt
Make the cabbage the star of the show with this spiced veggie main.
SERVES 4-6 PREP 10 mins COOK 40 mins EASY V
100g butter, softened
2 tbsp sundried tomato paste
2 small preserved lemons (or 1 large), seeds and flesh discarded, rind finely chopped
½ tsp pul biber (chilli flakes), plus extra to serve
1 tsp cumin seeds
1 small Savoy cabbage
200g Greek-style yogurt
1 garlic clove, finely chopped
10g dill, finely chopped
flaked almonds, to serve
cooked rice, to serve
1 Mash the butter, tomato paste, preserved lemon, chilli flakes and cumin with some seasoning. Will keep covered and chilled for a week.
Cut the cabbage through the core into 6-8 wedges.
