Sun-Dried Tomato & Chilli Linguine With Charred Hispi Cabbage

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle

Heat a large dry pan over a medium heat

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

Set aside and reserve the pan

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

Wash your hispi cabbage[s] then pat dry with kitchen paper and cut into quarters 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 1-2 min on each cut-side or until charred

Tip: Cooking for 4? You may need to do this in 2 batches!

Once charred, transfer the hispi cabbage quarters (reserve the pan!) to a baking tray (or two!) and pour 50m [75ml] [100ml] boiled water over the cabbage

Season with a generous pinch of salt and pepper and cover the baking tray[s] tightly with tin foil

Put the tray[s] in the oven for 25-30 min or until tender – this is your charred hispi cabbage

Peel and finely dice your brown onion[s]

Peel and finely chop (or grate) your garlic

Add your pasta to a pot of boiled water and bring to the boil over a high heat

Cook the pasta for 7-9 min (10-12 min for wholewheat) or until cooked with a slight bite

Once done, drain the pasta, reserving a cup of the starchy pasta water

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

Once hot, add the diced onion and chopped garlic with a pinch of salt and sugar

Cook for 3-4 min or until softened

Once softened, add your tomato paste, balsamic sun-dried tomato paste, Chinese rice wine, chilli flakes (can't handle the heat? Go easy!) and vegetable stock mix, then cook for 1-2 min or until fragrant

Add the drained pasta to the pan with 1 tsp [1 1/2 tsp] [2 tsp] butter and a splash of the starchy pasta water

Give everything a good mix up and season with a generous grind of pepper – this is your sun-dried tomato & chilli pasta

Chop your chives finely