Sticky Hispi Cabbage With Crispy Shallots

Preheat the oven to 170°C/375°F/Gas 5. Heat the butter in a lidded, ovenproof frying pan over a medium heat until foamy, then add the cabbage cut side down. Press into the frying pan and caramelise for 4-5 minutes.

Once lovely and caramelised, flip over, add the garlic cloves, season with salt and baste with the brown butter. Add a splash of vegetable stock, cover and steam for 5-6 minutes until just cooked through.

For the sorrel hoisin glaze, combine the sorrel, whole Scotch bonnet and allspice in a saucepan, bring to the boil, then reduce by half – it should hold on the back of a spoon and be sticky. Add the hoisin sauce.

Glaze cabbage with some of the sorrel hoisin, then transfer to the oven and roast for 15 minutes until caramelised.

To serve, spread a little of the sorrel hoisin over the base of a serving dish and add the cabbage on top. Garnish with the chilli and crispy shallots.