Burrata & black garlic rigatoni

Put the nuts into a large, high-sided pan and toast for 5 minutes, stirring occasionally, until golden on all sides. Tip onto a board, allow to cool and roughly chop.

Drizzle the oil into the same pan, set over a medium-high heat, then add the cabbage with a pinch of salt and cook, undisturbed, for 3 minutes until slightly charred. Stir the cabbage, then cook for 3-5 minutes more, stirring occasionally, until softened and golden. Transfer to a plate and wipe the pan clean.

Meanwhile, boil the pasta in salted water according to pack instructions. Reserve a mug of cooking water and drain. As the pasta cooks, melt the butter in the wiped-out pan and cook over a medium-high heat, swirling occasionally, until the foam subsides, the milk solids turn golden brown and it smells nutty, 3-4 minutes. Reserve 1 tbsp in a small bowl and turn the heat under the butter to low.

Add the black garlic and chilli to the butter in the pan and cook for 1 minute, stirring to make a smooth paste. Add 50ml pasta water, the cabbage and pasta and toss for 1 minute, adding more water if needed, until the pasta is coated in a glossy sauce. Divide between 2 bowls, tear the burrata in half over the top, drizzle with the reserved browned butter, scatter over the hazelnuts and a pinch of more chilli, if liked, then serve.