Savoy cabbage with pancetta and hazelnuts

SERVES 6-8 PREP AND COOK TIME 30 MINUTES

½ cup (70g) hazelnuts

8 thin slices (120g) pancetta

60g unsalted butter, chopped 2 tablespoons extra virgin olive oil

½ medium (1.kg) savoy cabbage, trimmed, shredded ¼ cup (60ml) verjuice ½ cup small flat parsley leaves

1 Preheat oven to 220°C (200°C fan-forced). 2 Place the hazelnuts on an oven tray and roast for 6 to 8 minutes or until fragrant and skins are beginning to split. Place nuts in a clean tea towel and rub to remove the skins. Coarsely chop the hazelnuts.

3 Meanwhile, place the pancetta on a baking paper-lined oven tray and roast for 5 minutes or until crisp. Drain pancetta on paper towel.

4 Heat the butter in a large non-stick frying pan over a high heat until the butter turns nut-brown. Add the oil and the cabbage; cook, stirring, for 5 minutes or until starting to soften. Season with sea salt flakes and freshly ground black pepper. Add the verjuice; cook for a further 5 minutes.

5 Remove from the heat, add the hazelnuts, crumbled pancetta and toss together well. Sprinkle with parsley. Not suitable to freeze or microwave.

Verjuice, made from the juice of unfermented grapes, is gently acidic. Use it wherever lemon juice or vinegar might be too tart, in salad dressing or deglazing the pan when cooking fish and chicken. It’s available in supermarkets and delis. The Pheasant Farm’s Dried Mustard Pears are sundried pears with a balance of sweetness and mustard. They’re perfect with pâté, rillettes and in salads. See maggiebeer.com. au for stockists. – MAGGIE