No classic Sunday in British winter is complete without a good walk - and a warming, comforting roast!
While a piece of meat often acts as the star of the show, Barney shows how you can bring the best out of your veggies and give them a chance for a space in the spotlight.
Prep: 50 mins Cook: 45 mins
1/2 a medium red cabbage
90ml (5 tbsp) of olive oil
1 tsp of nutmeg
3 tsp of salt
3 tsp of ground pepper
4 medium potatoes
2 small white onions
1 tsp of fennel seeds
4 rainbow carrots
12 (+/-) Brussel sprouts
10 leaves of cavolo nero
1 tsp of powdered vegetable stock
2 tsp of soy sauce
1 bramley cooking apple
1 tsp of multigrain mustard
2 sprigs of fresh rosemary (destemmed & chopped)
Preheat the oven to 220C.
Prep the red cabbage: Halve the half cabbage, and gently loosen the leaves to be able to brush oil in between. In a small bowl, mix together 1 tablespoon of olive oil, the nutmeg, a pinch of salt and a pinch of pepper to form a smooth dressing. Using a basing brush (or your fingers) rub the dressing in between as many leaves of the red cabbage quarters as you can get into, fully covering the outside when you’re done. Place the cabbage quarters with their cut side up on a large baking tray and roast them for 10 minutes on the middle shelf of the preheated oven.
Prep potatoes and parsnips: Cut the potatoes and parsnip into large chunks, cover them with water in a saucepan, add a teaspoon of salt and bring them to the boil with the lid on - this should take about 10 minutes. Test if they are done by use the point of a knife to stab them: if they slide off the knife they’re cooked.
Prep carrots & Brussel sprouts: As the potatoes boil, roughly chop the onion and fry it with a tablespoon of olive oil, the fennel seeds and a pinch of salt in a saucepan on medium heat for about 5 minutes, until the onion has softened. Prepare the carrots and sprouts by quartering the carrots and cutting them into sticks about 5 cm long, and quartering the sprouts. Add the carrots to the frying onion and cook with the lid on for about 10 minutes, stirring regularly. Toss the quartered sprouts in 1 tablespoon of olive oil, a pinch of pepper, the powdered vegetable stock and a teaspoon of the soy sauce, then fry them on a high heat until they have browned well on all sides - about 5 minutes.
Prep the cavolo nero: When the cabbage has finished its first 10 minutes, remove it from the oven and move it to one side of the baking tray. Lay the cavolo nero leaves at the other end of the baking tray, drizzle some oil on and salt lightly. Return the tray to the oven and roast for a further 10 minutes.
Final steps: Drain the potatoes and parsnips when they have cooked and set them aside ready to mash. Peel and cube the bramley apple and cook it with 50ml of water for 10-12 minutes on medium heat with the lid on, until it reduces to a compote. When the sprouts are browned, add 50 ml of water to the pan and let if fry off before removing them from heat - about 3 minutes)
Mash the potato and parsnip with 2 tablespoons of olive oil, 1 tablespoon of water, 1 teaspoon of multigrain mustard, 1 teaspoon of soy sauce, the chopped rosemary and a pinch of salt - until it is smooth.
Serve: Serve a quarter cabbage per person, top it off with apple compote and serve them with the sprouts, carrots and mash.
Thanks to Barney for the recipe!
How long have you been cooking:
I've been developing recipes for just under a year now.
I create seasonal vegan recipes, I want to help people reduce the environmental impact of their diet without compromising on taste, and keeping it easy.
Favourite cooking method:
It's hard to narrow it down, but I would say frying - using a little oil and a high heat to quickly cook the vegetable.
My favourite vegetable has to be anything fresh, green and leafy: pak choi, chard, cavolo nero, etc.. Best cooked lightly with some olive oil and garlic.