1 firm, round cabbage
2 tbsp olive oil
1 tangy red-skinned apples
1 tsp cider vinegar
300 g goat's cheese (one with a rind from the cheese counter) cut into four thick slices (I used Soignon)
25 g pecans, roughly broken
1 handful fresh thyme, leaves only
1 pinch ground cayenne pepper or hot smoked paprika
1 tbsp maple syrup
- Heat oven to 200C/180C fan/gas 6. Cut 4 × 2cm slices from the middle of the cabbage, cutting through the central core and leaving it in. Brush all over with nearly all the oil, season well, and place on a baking tray. Roast for 20 mins, turning carefully using a fish slice or wide spatula halfway through cooking.
- While you wait, thinly slice the apple, leaving the skin on, then toss in a bowl with the vinegar and what’s left of the oil.
- Layer the apples on top of the cabbage steaks, roast for 5 mins more, then top each steak with a wheel of cheese. Divide the nuts, thyme leaves and cayenne between each mound. Roast for a final 5 mins until the cheese is starting to melt and the pecans are toasted. Drizzle with the maple syrup and eat straight away.