Seared & Roasted Cabbage & Fennel with Smoky Butter Beans

Sear the cabbage

1. Heat your oven to 170°C
2. Place a large ovenproof pan or casserole over a high heat and leave for 2 minutes until very hot
3. Drizzle in a little olive oil and place the cabbage cut side down
4. Sear without moving for 3-4 minutes until deeply golden and caramelised
5. Remove and set aside

Sear the fennel

1. Place the fennel halves cut side down in the same pan and sear for 3-4 minutes until golden
2. Remove and set aside

Build the base

1. Reduce the heat to medium and add a little more olive oil if needed
2. Add the sliced onion and cook for 7-8 minutes, stirring until soft and taking a little colour
3. Add the fennel seeds and toast for 30 seconds until fragrant
4. Add the garlic and cook for a further minute until just softened
5. Stir in the smoked paprika and cook for 30 seconds
6. Pour in the chopped tomatoes, balsamic vinegar, rice, butter beans and vegetable stock
7. Season generously and stir to combine
8. Bring to a gentle simmer then nestle the seared cabbage and fennel back into the pan cut side up

Braise

1. Transfer to the oven uncovered and braise for 40 minutes until the vegetables and rice are completely tender and the mixture has thickened around them
2. If the rice is not cooked add a little extra water and return to the oven for a little longer

Make the whipped feta

1. Add the feta, olive oil and lemon juice to a food processor or blender
2. Blitz until smooth and creamy

Serve

1. Serve up and finish with the whipped feta and plenty of lemon zest