2 small Hispi cabbages, outer leaves removed and cut in half

125ml olive oil

2 cloves sliced garlic

1 tsp dried oregano

1 chopped red chilli

100ml white wine

zest n juice 1 lemon

6 salted anchovy fillets

200g shredded ham hock

25g butter

serve with bread to mop up the juices


1. Heat a little oil in a roasting tray, when its hot put the cabbage, cut side down and cook for 3 minutes until charred, remove.

2. Turn down the heat, add the garlic, chilli, oregano, cook 3 minutes.

3. Add wine, reduce by half.

4. Add the cabbage back in and butter and a little water.

5. Cover with foil, roast until tender at 180c

6. Take off foil, stir in the ham, anchovy and lemon.

7. Serve.