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Cabbage pesto, steamed turbot and Lincolnshire potato royal

The humble cabbage is transformed into an unusual pesto here to go with simply steamed turbot and decadent cheesy potatoes.

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  • 1 hipsi cabbage
  • 4 large portions turbot
  • sea salt and freshly ground black pepper
  • 30g/1oz pine nuts, toasted
  • 30g/1oz parmesan
  • 200ml/7fl oz olive oil
  • squeeze of lemon juice
  • 500g/1lb 2oz Lincolnshire baby potatoes
  • 500g/1lb 2oz Lincolnshire Poacher cheese
  • 1 tbsp crème frâiche
  • sea salt and freshly ground black pepper
  • 25g/1oz butter
  • 50g/1¾oz chickweed