Roasted Red Cabbage Wedges With Nutty Pesto Rice

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Slice the red cabbage into 2 [4] large wedges, keeping the stalks intact so they stay together, trimming away any browned edges

Top, tail and grate the courgette[s]

Peel and finely slice (don't chop!) the garlic

Slice the lemon[s] into 4 [8] wedges

Add the red cabbage wedges to a baking tray, drizzle with olive oil and the balsamic vinegar and sprinkle with 1 tsp [2 tsp] sugar

Put the tray in the oven and cook for 25-30 min or until the stalks of the cabbage are fork-tender – these are your roasted red cabbage wedges

While the cabbage is cooking, add the white long grain rice, vegetable stock mix and 400ml [800ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 16-18 min or until all the water has absorbed and the rice is almost cooked with a slight bite (you'll finish cooking it in step 6!)

Once done, remove from the heat and keep covered

Whilst the rice is cooking, heat a large, dry, wide-based pan (preferably non-stick) over a medium heat

Once hot, add the pine nuts, blanched almonds and hazelnuts and cook for 2-3 min or until toasted and lightly golden – these are your toasted nuts

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

Meanwhile, strip the mint leaves from their stems and discard the stems

Once the nuts are toasted, add half to a food processor (save the rest for garnish and reserve the pan!)

Add the mint leaves with the basil and the juice of 2 [4] lemon wedges

Add 2 tbsp [4 tbsp] olive oil, 2 tbsp [4 tbsp] cold water and 1/2 tsp [1 tsp] salt and pulse until roughly blitzed – this is your nutty pesto

Return the reserved pan to a medium-high heat with a drizzle of olive oil

Once hot, add the grated courgette and sliced garlic with a generous pinch of salt and a grind of black pepper, then cook for 2 min until fragrant

Once fragrant, add the cooked rice and cook for 1 min further

Once everything is combined, add half the nutty pesto (save the rest for later!) to the pan and mix it all together – this is your nutty pesto rice