Roasted Cabbage with Butter Bean Purée

Ingredients

For the roasted cabbage

• 1 pointed or white cabbage, cut into thick wedges
• Olive oil
• Salt and black pepper

For the butter bean purée

• 1 tin butter beans, drained and rinsed (we love the Bold Bean ones best!)
• 1 clove garlic
• 2–3 tbsp olive oil
• Juice of ½ lemon
• Salt to taste

Optional extras

• Fresh herbs (parsley or dill)
• Chilli oil or chilli flakes
• Crispy breadcrumbs or toasted seeds

Method

1. Heat the oven to 200°C (180°C fan).
2. Place the cabbage wedges on a tray, drizzle generously with olive oil, season well, and roast for 25–30 minutes until deeply golden and tender at the core. Turn half way.
3. Meanwhile, add the butter beans, garlic, olive oil and lemon juice to a blender or food processor.
4. Blend until smooth and creamy, adding a splash of warm water if needed. Season to taste.
5. Spoon the butter bean purée onto plates or a serving dish.
6. Top with the roasted cabbage wedges and finish with herbs, chilli oil or a little extra olive oil.

To serve

• As a main with good bread
• Alongside roast potatoes or grains
• As part of a winter sharing table