• Vegan and vegetarian, dairy and gluten-free
  • Serves 4
  • 40-45 minutes cooking with 5 mins prep! Total about 50 minutes

Ingredients

  • A quarter of sweet potato per person if large and a half if smaller.  Use the ones with orange flesh for the best flavour in this dish.
  • One whole Hispi or Savoy cabbage
  • 750-800g cooked cannellini beans
  • One medium carrot
  • One medium banana shallot
  • Half a teaspoon of dried or fresh thyme
  • Salt and black pepper

Method

  • Start by turning the oven to 175°C.  
  • Rub the cut sweet potato with olive oil and place in a roasting tin in the oven for 40-45 minutes.  They want to be caramelising nicely to get the best flavour.
  • Now cook the bean mix.
  • Place a little olive oil into a saucepan with a pinch of salt.  Finely chop the shallot and the carrot and add to the oil.  Soften together with a little pepper and thyme.  After 2-3 minutes on the heat add the beans with their liquid and stir thoroughly.  Bring to a boil and leave on low heat until the rest of the food is ready.
  • Now prepare the cabbage
  • Cut into wedges, Hispi needs to be in 4 or 6 depending on the size and Savoy in 8.  Keep a section of stalk on each wedge so that they don’t fall apart.
  • Rub with olive oil and sprinkle with salt.
  • Place in a roasting tin and put in the oven for 25-30 minutes.  Should be ready at about the same time as the sweet potato.
  • Once the cabbage and sweet potato are ready take your potato masher and mash the bean mix until the beans are broken down.
  • To serve, place the bean mix on the plate first, top with 2 cabbage wedges and the sweet potato on the side.