Harissa & Honey Glazed Hispi Cabbage With Red Rice

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Wash your hispi cabbage[s] then pat dry with kitchen paper and cut in half lengthways

Heat a large, wide-based pan (preferably non-stick) over a medium-high heat with a drizzle of olive oil

Once hot, add the hispi cabbage quarters to the pan, cut-side down, and cook for 3-4 min on each cut-side or until golden

Tip: Cooking for 3 or more? Use 2 pans!

Meanwhile, combine your harissa paste (can't handle the heat? Go easy!) and honey in a small bowl with a pinch of salt – this is your harissa & honey glaze

Once the hispi is charred, transfer to a baking paper-lined baking tray (reserve the pan!) and top with a generous knob of butter and a generous pinch of salt

Tip: Cooking for 3 or more? Use 2 trays!

Put the tray in the oven for 15-20 min or until tender – this is your charred hispi cabbage

While the cabbage cooks, peel and finely chop (or grate) your garlic

Heat a pot (with a matching lid) over a medium-high heat with a drizzle of olive oil

Once hot, add your ground smoked paprika and chopped garlic and cook for 30 secs or until fragrant

Once fragrant, add your tomato paste and cook for 30 secs further

Then, add your basmati rice to the pot with 300ml [390ml] [600ml] cold water and your vegetable stock mix

Give everything a good mix up and bring to the boil over a high heat, once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked – this is your red rice

Once cooked, remove from the heat and keep covered until serving

Once the hispi cabbage is tender, remove the tray[s] from the oven

Drizzle with the harrisa & honey glaze (not a fan of spice? Just add a little!)

Return the tray[s] to the oven for a final 4-5 min or until sticky – these are your harissa & honey glazed hispi cabbage

Return the reserved pan to a medium heat

Once hot, add your cashews and cook for 2-3 min or until toasted and lightly golden

Tip: Watch them like a hawk to make sure they don't burn!

Pick the parsley leaves from their stems, discard the stems