Taste Of The Week – Roasted Cabbage With Sun Tried Tomato Lentils With Olive And Lemon Pangrattato

On Thursday’s Morning, Alan Morrissey was joined by Paul Knapps, The Firefighting Chef, from Killaloe. This week, Paul joined Alan to discuss his latest recipe for roasted cabbage wedges served on a bed of sun dried tomato lentils with an olive and lemon pangrattato. The recipe is broken down into 3 parts ,the cabbage , the lentils and the crumbs. Why not try this easy roast cabbage recipe! Ingredients: For the Cabbage: 100ml extra virgin olive oil 4 garlic cloves, crushed. 1 large winter green cabbage, outer leaves removed, and cut into 6 wedges. For the lentils: 1 tbsp olive oil 2 onions finely chopped. 2 celery stalks finely chopped. 250g red lentils 1 x can chopped tomatoes. 2 vegetable stock cubes 450ml of hot water 3 tbsp sundried tomato purée( you can use tomato puree but the sundried tomato paste gives a much deeper flavour) 1 tbsp red wine vinegar small bunch of basil, finely chopped, plus a few whole leaves to serve. For the black olive and lemon pangrattato: 2 tbsp olive oil 1 garlic clove, crushed. ½ -1 tsp chilli flakes 3 thick slices stale crusty bread or sourdough, crusts removed then blitzed into breadcrumbs (about 120g or if you’re stuck you can use panko breadcrumbs) 1 lemon, zested. 100g Kalamata or black olives, pitted and roughly chopped. Method: For the cabbage: Pre heat the oven to 200C/180C fan/gas 6 For the cabbage, mix the oil and garlic, rub all over the wedges, season, then spread out on a large baking tray. Roast on the top shelf for around 40 to 45 mins (once a knife goes easily into the core , you know you’re done) easy wasn’t it! For the lentils: Heat the olive oil in a medium saucepan and fry the onions and celery until soft and translucent, this will take about 10-15 mins. Once this is done we can now tip in the lentils, tomatoes, 450ml water, stock cubes, sun dried tomato purée and red wine vinegar , stirring everything together and slowly bring to the boil and simmer uncovered for 30-35 mins, stirring occasionally until the lentils are soft and cooked through (if yo