Depending on how long you like to spend in the kitchen, you’ll either be delighted or devastated, to learn that this recipe doesn’t require setting aside eight hours of your time.
This time, it’s a tasty vegetarian dish, simply showcasing great seasonal produce in the form of roasted golden beetroot, fennel with nigella seeds and garlic, paired with a sunflower seed & butter sauce.
Shopping list (serves 6)
Sunflower seed sauce:
Salted butter x 250g
Sunflower seed x 150g
White wine vinegar x 4 tbsp
Golden beetroots (peeled) x 3
Date molasses x 2 tbsp
Fennel bulbs (stalks removed) x 3
Nigella seeds x 2 tbsp
Garlic cloves (crushed & chopped) x 4
Rapeseed oil x 2 tbsp
Cavolo nero x 50g
Set your oven to 200°C (fan)/220°C.
Wrap the beetroots tightly in foil with the beetroot molasses. Do the same with the fennel, nigella seeds, oil and garlic.
Place in a baking tray, and cook in your hot oven for one hour. Remove from the oven, and leave to cool slightly before attempting to handle.
To make the sauce, heat the butter over a low heat with the sunflower seeds and vinegar, for 15 minutes. Use a hand blender to blitz the mixture to a smooth consistency.
Turn your grill on, and place the cavolo nero on a tray with a good drizzle of oil and a generous pinch of salt.
Grill the cavolo nero for 3 minutes on each side, or until evenly crispy.
Serve halves of the beetroot and fennel, with spoonfuls of the sauce, alongside the grilled cavolo nero.