Charred cabbage with almond cream and spiced salt

Recipes created by Olia Hercules for Maldon Salt, part of the ‘Feel Good Food’ series running on Maldon Salt social media.

Showing you how to create extraordinary feel good food with Maldon Salt.

Photography by Maldon Salt.

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As always – I encourage to use and substitute whatever you can easily find and that makes sense to you. The cabbage can be white cabbage, or even purple cabbage. The sauce and salt would also work well with roast cauliflower, swede, pumpkin or carrots. You might just need to adjust roasting times. I use walnuts and almonds a lot, but cashews or pecans would work very well too, just make sure, especially if you use walnuts, that the nuts are fresh and tasty – there is nothing worse than a slightly rancid nut. If you don’t have caraway seeds but have and love cumin and want to go Middle Eastern rather than Eastern European – add cumin instead! Ditto the acid – pick any good tasting vinegar or citrus. You can also blitz some caramelized onions or confit garlic into the nut cream – then it will very much resemble a Georgian sauce called satsivi. Just follow the proportions and the method in the recipe as a blueprint of sorts. But if you have never roasted cabbage wedges before – I cannot recommend it enough, it’s such game changer.