Charred Savoy wedges with anchovy crumb

Name: Charred Savoy wedges with anchovy crumb
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 4 tbsp olive oil; 1 tsp anchovy paste (or 2 anchovy fillets, finely chopped); 3 clove/s cloves garlic, grated; 40 g panko breadcrumbs; 1 pack/s 20g pack sage, leaves finely chopped; 1 unwaxed lemon, zest; 1 Essential Savoy Cabbage; 2 tbsp squeezy garlic mayonnaise; 15 g Parmigiano Reggiano, finely grated

A great side for a roast. The anchovies add richness but you can swap them out for a little Marmite if you like.

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High in vitamin CSource of fibre

Serves4
CourseSide
Prepare10 mins
Cook20 mins
Total time30 mins

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4 tbsp olive oil
1 tsp anchovy paste (or 2 anchovy fillets, finely chopped)
3 clove/s cloves garlic, grated
40g panko breadcrumbs
¼ x 1 pack/s 20g pack sage, leaves finely chopped
1 unwaxed lemon, zest
1 Essential Savoy Cabbage
2 tbsp squeezy garlic mayonnaise
15g Parmigiano Reggiano, finely grated

Heat 2 tbsp oil in a large nonstick frying pan over a medium heat. Add the anchovy and garlic; cook for 1 minute. Add the breadcrumbs and sage; toss for 2-3 minutes until crisp. Take off the heat and stir in the lemon zest. Tip onto a plate.
Wipe out the frying pan and set over a medium-high heat. Cut the cabbage into 8 wedges. Rub with the remaining 2 tbsp oil and sprinkle with salt. Fry the cabbage in the pan for 4-5 minutes on each side, until slightly charred. Flip onto the rounded edges and cook for another 4 minutes until tender, adding a splash of water and covering to help them steam. Serve topped with the mayo, cheese and anchovy crumb.

Typical values per serving when made using specific products in recipe