Roasted cabbage with anchoïade

This punchy anchoïade dressing lifts all sorts of things; grilled tuna steaks or roast lamb work particularly well.

Ingreadient

• 1 savoy cabbage
• 4 tbsp olive oil
• 25g unsalted butter, melted
• 1 clove/s garlic, crushed
• 1 tbsp finely chopped thyme leaves
• 1 unwaxed lemon, zest and juice
• 1 tsp fine sea salt
• 30g Parmigiano Reggiano, grated, to serve

Anchoïade

• 50g anchovy fillets in olive oil, drained (30g drained weight)
• 2 clove/s garlic, crushed
• ½ x 25g flat leaf parsley, leaves roughly chopped, plus extra to serve
• ½ tsp Dijon mustard
• 3 tbsp olive oil

Step by step

1. Preheat the oven to 200ºC, gas mark 6. Cut the cabbage into 8 wedges. Line a baking tray with baking parchment and arrange the cabbage wedges on top. Whisk together the olive oil, melted butter, garlic and thyme with ½ of the lemon zest and juice, the salt and some ground black pepper. Pour evenly over the cabbage, then cover the tray tightly with foil and roast for 50 minutes. Remove the foil, increase the oven temperature to 220ºC, gas mark 7, and roast for another 15-20 minutes until the cabbage is charred and completely cooked through.
2. Meanwhile, put all the ingredients for the anchoïade, except the oil, in the small bowl of a food processor. With the machine running, slowly pour in the oil until combined.
3. Carefully transfer the cabbage to a platter or individual plates. Spoon over the anchoïade and scatter over the grated cheese. Sprinkle with extra parsley leaves and the remaining lemon zest and juice to serve.