Burrata, black garlic & cabbage rigatoni

Put the hazelnuts in a large, high-sided pan and toast for 5 minutes, stirring occasionally, until golden on all sides, then tip onto a board, allow to cool and roughly chop. Drizzle the oil into the same pan and set over a medium-high heat, then add the cabbage with a pinch of salt and cook, undisturbed, for 3 minutes until slightly charred. Stir the cabbage, then cook for another 3-5 minutes, stirring occasionally, until softened and golden. Transfer the cabbage to a plate and wipe the pan clean.

Meanwhile, bring a pan of salted water to the boil and cook the pasta according to pack instructions, then reserve a mug of the cooking water and drain the pasta. While it cooks, add the butter to the wiped-out pan and cook over a medium-high heat, swirling occasionally, until the foam subsides, the milk solids turn golden brown and it smells nutty (3-4 minutes). Pour 1 tbsp into a bowl and set aside. Turn the heat under the pan down to low and add the black garlic paste and chilli to the butter. Cook for 1 minute, stirring frequently to make a smooth paste. Then add 50ml pasta water, the cabbage and cooked pasta and toss for 1 minute, adding more pasta water if needed, until the pasta is coated in a glossy sauce.

Divide the pasta between 2 bowls, then tear the burrata over the top. Drizzle with the reserved browned butter, then scatter over the hazelnuts, plus a pinch of more chilli, if liked.