Charred cabbage with jerusalem artichokes and chestnuts
400g jerusalem artichokes, scrubbed clean with wire wool
120ml extra-virgin olive oil
For the cabbage
4 tbsp vegetable or rapeseed oil
1 january king cabbage, or 2 hispi cabbages, quartered through the stems
1 tbsp sherry vinegar
150g cooked chestnuts, roughly chopped
For the green sauce
60g olive oil
1 tsp smoked paprika
1 red onion, peeled and finely chopped
2 large handfuls parsley leaves, finely chopped
3 tbsp sherry or white-wine vinegar
Heat the oven to 200C (180C fan)/390F/gas 6. Cut the artichokes into bitesize chunks and put into a steamer. Steam until tender, around 20 minutes. Put into a bowl and pour in the olive oil. Blitz smooth with a hand blender, then season and set aside somewhere warm.
Heat one and a half tablespoons of the vegetable oil in a large frying pan. When hot, add two of the cabbage quarters and press down hard so they have plenty of contact with the pan. Cook them for a few minutes until dark and charred, then turn, using a pair of tongs, to fry the other cut sides until charred. When done, sprinkle over half the vinegar, leave to bubble up then transfer the cabbage to a baking sheet. Repeat with the remaining quarters.
Season the charred wedges and roast in the oven for 10-15 minutes, until tender in the middle.
Meanwhile, wipe the frying pan and return it to the heat. Once hot, add the final tablespoon of vegetable oil. Add the chestnuts, then season and stir-fry until crisp and golden-edged. Transfer to a piece of kitchen paper to drain.
To make the green sauce, gently heat the oil and paprika in a small pan. Once it begins to bubble, take off the heat and stir in the onion, parsley and vinegar. Season and leave to cool.
Spoon the warm artichoke puree on to plates, put a wedge of cabbage on top, spoon the sauce over and scatter the crisp chestnuts on top.