Cabbage & Wild Herb Cake - James Martin Chef

Ingredients

• 2 x Medium Hisbi Cabbages – approx. 80g total
• 50g Olive Oil
• A Handful of good Sea Salt – approx. 20g
• White Sourdough Crumb – 500g Loaf, trim crust weighing out 300g
• 120g Mixed Wild Herbs of your choice – do not use basil or large soft leaf herbs as they will lose colour. Eg, Nettle, Sweet Cicely, Parsley, Coriander, Dill.
• 40g Parmesan Cheese
• 60g Philadelphia Cheese
• 2 Eggs – total 100g
• A tablespoon of Olive Oil
• Seasoning to taste
• 1 x Small Butternut Squash, peeled and diced
• 4 x baby carrots
• 4 x cauliflower florets
• 1 x Small Sweet Potato, peeled and diced
• 4 x baby Turnips
• 4 x Baby Beetroots
• Cooked Fresh Peas and Cooked Fresh Broads – 100g of each.
• 1 x diced Avocado
• 50g of Picked Watercress
• 1 x heaped teaspoon of mixed English Mustard – approx. 20g
• 200g Philadelphia Cheese
• Wild Garlic
• Spearmint
• Pea Shoots
• Basil
• 1 x Carrot
• ½ Chilli
• 1 x Onion
• 2 x Cloves of Garlic
• 1 x Teaspoon of Mustard Seed
• 1 x Teaspoon of Coriander Seed
• 1 x 400g Tin of Tomatoes
• 150ml White Wine Vinegar
• 70g Caster Sugar
• 250g Fresh Grated Ginger
• The zest and juice of 2 Limes
• 100ml of Pickle Mix – 70g Sugar, 30g White Wine Vinegar, brought to the boil.