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Confit cabbage with chestnuts, crispy cabbage leaves and green sauce
Fruit and vegetables
1
Savoy cabbage
1 tsp ground
coriander
1 tsp
garlic
powder
250g/9oz
wild garlic
, stalks and fibrous centres removed
100g/3½oz
spinach
, stalks and fibrous centres removed
4
garlic
cloves, finely grated
1
lemon
, juice only
Tins, packets and jars
25g/1oz
Dijon mustard
Cooking ingredients
25ml/1fl oz
sherry vinegar
100ml/3½fl oz
rapeseed oil
1 lemon, zest only
pinch
salt
500ml/18fl oz
vegetable oil
, for deep frying
3 tsp sweet
smoked paprika
½ tsp ground
cumin
½ tsp ground
black pepper
1 tsp fine
salt
4 tbsp
rapeseed oil
40g/1½oz cultured
barley
miso paste
Dairy, eggs and chilled
250g/9oz unsalted
butter
, melted
65ml/2¼fl oz
double cream
Other
1 banana shallot, diced
60g/2¼oz chestnuts, roughly chopped
salt and freshly ground black pepper
250ml/9fl oz warm water
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