Welcoming in the new menu
With the beginning of a new year, comes a strong desire to try new things – both in the kitchen and out of it
seaweed as part of a dish which she absolutely loved. We joked about it being the next big snack in Los Angeles – who knows! I have noticed that fermentation is being more widely discussed and not just by chefs. Many people are now experimenting at home and making their own kombucha and kimchi. Rene Redzepi of Noma in Copenhagen recently brought out a book just on fermentation.
It’s a fascinating read and definitely one for the birthday list! For this month’s recipe, I wanted to showcase two of my favourite vegetables, January King Cabbage and Broccoli – which are just fantastic at this time of year. They’re both super simple and perfect for a winter evening.
First up is the cabbage. Simply season with olive oil, rosemary, thyme, garlic, Cornish sea salt and cumin. Add to a heavy based pot with stock (chicken or vegetable) and roast in the oven until soft. Serve with a spoon of sheep’s curd or cream cheese – delicious. Next is this broccoli dish which is an all-time favourite of mine and is currently on the menu at Rojano’s in the Square. We use tenderstem broccoli, but any type would work well. Steam lightly in a small amount of water and butter, drain, and drizzle with extra virgin olive oil, dried chilli and roasted hazelnuts. A top tip when cooking vegetables is to keep them away from pans of water and try to steam or roast them! All of the flavour is lost in the water when you boil veg – they can become soggy and lose many of the nutrients.