A rich, comforting plateful of sweet, crunchy hispi topped with a cheesy cream – like a bowl of pasta, only without the carbs
This is a fun recipe that takes advantage of the hispi cabbage’s sweet nature and pliant structure. You can give it a really hard blast of heat, and it will crisp, caramelise and smoke, but still retain a lot of its easy freshness and bright crunch; it will also take on a pleasing, slightly slippery texture, like buttered noodles. This plate has the satisfaction of a hearty bowl of pasta without being nearly so enervating, and it works fantastically as a side dish, too, either as a companion to toasted whole grains or some grilled mushrooms.
Jackson Boxer is chef/owner of Brunswick House, Vesper and Dove, all in London, and culinary director of Cowley Manor near Cheltenham and the Henrietta in London
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