• Ingredients:
  • 1 large red cabbage
  • olive oil
  • 1/2 cup blanched hazelnuts
  • 1 large red chilli, seeded and finely diced
  • a small bunch mint, leaves shredded 
  • ½ lemon, zested and juiced
  • 1 tbsp maple syrup
  • Directions:
  • Heat the oven to 400F. Remove any bruised or damaged leaves, and cut the red cabbage into 4 x 2cm thick steaks, leaving the stalk on so they stay intact.
  • Brush both sides with oil, season and put on a baking paper-lined tray. Roast for 30-40 minutes until golden and a knife pierces the stalk easily. Turn the steaks over halfway through cooking, and, if they’re browning too much before they’re tender, cover with foil and keep cooking.
  • Toast the hazelnuts in a dry frying pan until golden and toasted. Tip out and leave to cool, then roughly chop. Tip into a bowl with the chilli, mint, lemon zest and juice, maple syrup and 3 tbsp oil. Season and drizzle over the steaks.