Roast red cabbage with redcurrant dressing

Preheat the oven to 220ºC, gas mark 7. Cut each cabbage ½ into wedges about 4-5cm wide, ensuring each piece is still connected to the core (depending on the size of the cabbage, you should have 4-5 wedges per ½).

Arrange the cabbage wedges on a baking tray and drizzle with the oil. Sprinkle generously with sea salt flakes and roast for 35 minutes, flipping them after 25 minutes, until crisp at the edges and outer leaves and tender and juicy in the middle.

To make the dressing, whisk together the redcurrant jelly and 1 tsp hot water, until the jelly has broken down. Add the oil, cider vinegar and ground peppercorns and whisk again until emulsified.

When cooked, remove the cabbage from the oven and drizzle the wedges generously with dressing, ensuring it drips between the leaves. Transfer to a serving dish, scraping the oils and juices from the baking tray over the scorched wedges. Serve while still warm.