This site is optimised for modern web browsers, and does not fully support your version of Internet Explorer
Recipes

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.

Unfortunately we are unable to add this recipe to your favourites, please try again later.

Ingredients

  • 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