Recipe for Sautéed Savoy Cabbage with Chilli and Garlic Oils

SAVOY cabbage is a lovely, vibrant winter vegetable that works really well with slow-cooked dishes and vegetable purées, as well as simple grilled white fish.

Serves 4

1 medium savoy cabbage

Sea salt and freshly ground black pepper

1 tbsp chilli oil — see below

1 tbsp garlic oil — see below

Finely grated zest of 1 lemon

1½ tbsp very finely chopped curly parsley

To finish:

1 medium red chilli, finely shredded Or a squeeze of lemon juice to taste1 tbsp very finely chopped curly parsley

Remove any damaged outer leaves from the cabbage, retaining those you can as the dark outer leaves are really beautiful when cooked.

With a sharp knife, remove the fibrous central core of the outer leaves and then slice the leaves crossways into fine ribbons. Slice the rest of the cabbage in half lengthways and similarly cut into ribbons (there is no need to remove the core as it is quite tender).

Bring a large pan of water to the boil and add a very generous pinch of salt. Plunge the cabbage into the boiling water and allow to return to the boil. Immediately tip the cabbage into a colander, drain well, then place in a warm bowl.

Drizzle the chilli and garlic oils over the cabbage and add the lemon zest and chopped parsley. Toss to mix, then taste and add a little seasoning if needed. For an extra kick, scatter over some shredded red chilli. Alternatively, add a generous squeeze of lemon juice and sprinkle with chopped parsley and a good grinding of pepper. Serve straight away while piping hot.

Chilli oil

Skye says, “I use this oil to give a dish a gentle kick, not an intense overwhelming heat. I therefore use the large red chillies, which are fairly mild in flavour, and always remove their seeds.’

To prepare: Halve 4 large chillies lengthways and remove the seeds. Slice lengthways into very fine strips, then cut across into tiny squares (almost mincing the chillies). Place in a bowl, add a pinch of sea salt and then pour over 200ml olive oil. Use within 1 or 2 days.

Garlic oil

I am drawn to strong, clean flavours in food and love the gutsy punch of chopped raw garlic. I’m not afraid to throw raw garlic onto many dishes, especially if its rawness is slightly tempered by a really good quality olive oil. I often fold a spoonful or two of garlic oil into lemon mayonnaise or flavoured yoghurt to give it a kick. And a bowl of borlotti or white beans really comes alive if you stir in a spoonful or two just before eating.

To prepare: Peel 10 garlic cloves, chop them very finely and place in a bowl with a good pinch of sea salt. Pour over 200ml extra virgin olive oil and stir to combine. Use the oil immediately, or within a day or two.