This bold, flavourful platter from Ed Smith will go well with cold or hot roast meats, poached or baked fish, in a buffet or a sit-down dinner. Use a jar of good-quality butter beans for this – they will make a difference.
- Prepare10 mins
- Cook35 mins
- Total time45 mins
Preheat the oven to 220ºC, gas mark 7. Cut the cabbage into wedges around 3cm wide. Depending on the size of the cabbage, you’ll have 5-6 wedges per ½. Leave the skin on the clementines and slice into 0.5cm rounds. Arrange the cabbage in a single layer on a large baking tray, with the clementines in between.
Drizzle with the rapeseed oil. Sprinkle generously with the sea salt and roast for 35 minutes, turning after 25 minutes, until the clementines are crisp and sticky and the cabbage charred at the edges and tender and juicy in the middle.
While the cabbage is roasting, whisk together the dressing ingredients and 1 tsp hot water from the kettle, until emulsified. Check the seasoning. Just before the cabbage is ready, empty the beans and juices from the jar into a saucepan and gently warm for 3-5 minutes, until loose and brothy.
Transfer the beans and cooking liquor to a large platter. Scatter with the dill. When the cabbage and clementines are ready, drizzle the hot wedges generously with dressing, ensuring it drips between the leaves. Arrange over the beans, scrape the dressing from the tray over the top, then serve while still warm.