Roast Cabbage with Lentils and Sauerkraut

Joachim Beuckelaer, The Four Elements- Earth, detail, 1569

GET

1 small cabbage, cut into 8 wedges
6 tbsp olive oil
Some salt and ground black pepper
400 g cooked (Puy) lentils or chickpeas
3 bay leaves
500 g sauerkraut
2 garlic cloves, peeled and crushed
1½ tsp caraway seeds, toasted
1 litre vegetable stock 

To serve
60 g yoghurt
10 g parsley leaves, finely chopped

DO
Heat the oven to 240C. Put the cabbage and oil in a large ovenproof casserole dish with a half-teaspoon of salt and black pepper, mix to combine, then roast for 25-30 minutes, until slightly charred in places.

Cook the soaked lentils or chickpeas. Drain when cooked.

Put the pulses in the cabbage pot, add all the other ingredients, season with salt and pepper, and mix gently to combine. Cover the pot with a lid, then bake for 45 minutes, until the mix is soft and buttery. Uncover and cook for another 10-15 minutes, until the tops of the cabbage wedges have darkened slightly.

Sprinkle with the parsley, and serve with yoghurt.

Inspired by Yotam Ottolenghi’s recipes for winter vegetables

Rice Pudding with Davidson's Plum Syrup

GET

1 cup of Arborio rice 

2 cups of water

1 cup of milk (animal or vegetable)

A pinch of real vanilla and salt

Some Agave syrup 

and

Davidson's Plum Syrup 

DO 

Wash the rice. Add the water and the rice in the pot and boil. Turn the heat down and let it simmer for 20 min. Should it become 'pudding' like add the cup of milk, salt and vanilla. Turn the heat down and stir regularly. When it gets sticky cover the rice with a lid, turn the heat off and let it rest for another 20 min. Mix in the agave syrup and refrigerate.

Serve with the davidson's plum syrup, fruit compote or cinnamon.