GIVE THESE A GO…

Cauliflower steak Remove outer leaves from one firm mini cauliflower. Cut cauliflower into two steaks approximately 2cm thick. Toast 2 tablespoons pinenuts until golden. Heat 1 tablespoon neutral oil on high, then sear the cauliflower for 2 minutes without shaking the pan. Carefully turn, then season. Add 50g butter and 1 unpeeled clove garlic to the pan, lower heat and baste cauliflower continuously for 4-5 minutes until deep caramel in colour. Turn cauliflower and repeat then remove to absorbent paper. Add pinenuts, 1 tablespoon olive tapenade and juice ½ lemon to the pan and swirl to combine. Plate cauliflower and spoon over nut-brown butter sauce.

Celeriac steak Peel 1 large celeriac and reserve skin. Place skin in a hot, non-stick pan with 1 tablespoon oil and cook over a high heat until it begins to blister and becomes deep golden. Add 2 cups vegetable stock and 2 tablespoons soy sauce and bring to a simmer. Discard the peelings. Cut the celeriac down the centre and trim the sides to make two steaks 2-2½cm thick. Place steaks into simmering stock and add 2 tablespoons butter. Cover with a sheet of baking paper, lower heat and reduce until all liquid is evaporated and only butter remains. Flip celeriac and add an additional tablespoon butter and gently fry until a fork inserts and they’re golden and tender.

Red cabbage steak Remove outer leaves of a cabbage leaving just the dense heart, about 15cm in diameter. Cut cabbage in half through the core. Season each side with enough salt to get in between the layers. Take a cast iron pan and add just enough oil to barely cover the base. Heat until hot. Place the cabbage halves cut-side down and sear over a high heat for 2 minutes. Reduce the heat to low and continue cooking for 10 minutes – you want to push this to the very edge of burning, until it’s nearly black. Add 100g butter to the pan and raise the heat to medium. Continuously baste the cabbage in hot butter for 4-5 minutes. Test the core with a skewer until it yields to only moderate pressure. Remove from pan and wrap in foil to rest for 10 minutes. Serve with lemon wedge and freshly torn herbs.