Green veggies with flavoured butter

Method

Add the garlic, chilli, rosemary and anchovies to a food processor and whiz until fairly fine. Dice and add the cold butter, then whiz again until well combined.

Get yourself a good-sized piece of greaseproof paper and place the butter into the centre. Fold the paper over and roll it around until you have an even-sized log. Twist up the ends to seal then pop in the fridge or freezer until needed.

Wash and drain your cabbage leaves, getting rid of any tough stalks. Add to a large pan of salted boiling water, bring back to the boil then cook on a medium heat for 2 to 3 minutes, or until tender. Drain well in a colander and leave to cool.

Carefully squeeze the cabbage leaves to get rid of any excess moisture. Add a slice of your flavoured butter and the balsamic vinegar to a large pan on a high heat. Once the butter has melted, add the leaves and toss around for a couple of minutes until hot through. Serve with a tiny extra knob of melting butter on top.

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