Braised hispi cabbage, clams, chilli and oregano

SERVES 4

2 small hispi cabbages

1tsp chilli, deseeded and finely chopped

½ garlic clove, finely chopped 1tsp dried oregano

½ glass white wine

200g clams (or mussels), cleaned, any open ones discarded

20g unsalted butter

Preheat the oven to 200C/400F/ Gas 6. Remove the outer cabbage leaves and cut the cabbage in half lengthways. Heat some olive oil over a medium heat in a pan big enough to fit the length of cabbage. Working in batches, colour the cabbage on its cut side until golden. Transfer to a roasting tray.

Wipe away any cabbage debris from the pan and discard, then pour in a glug of olive oil. Add the chilli, garlic and oregano and fry for 2-3 minutes until starting to colour. Add the white wine and reduce for 3 minutes.

Transfer to the roasting tray with the cabbage and add the uncooked clams. Mix together, add a couple of centimetres of water, the butter and some pepper, then cover tightly with foil and put in the oven. Roast for 20 minutes until the cabbage is soft at the root and the clams are open (discard any closed ones). Taste to see if it needs salt (the clams might have done the job for you).