Roasted hispi cabbage with soy, mushrooms and fennel fronds [Xanthe Clay] from The Kew Gardens Cookbook: A Celebration of Plants in the Kitchen (page 159) by Jenny Linford

  • shichimi togarashi
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  • fennel fronds
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  • Serves : 2-4

  • EYB Comments

    Can substitute other firm lentils for beluga lentils, olive oil for sesame oil, shoyu for tamari, Greek yoghurt for dairy-free yoghurt, and a mixture of sesame seeds and chilli flakes for shichimi togarashi.

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Notes about this recipe

  • Eat Your Books

    Can substitute other firm lentils for beluga lentils, olive oil for sesame oil, shoyu for tamari, Greek yoghurt for dairy-free yoghurt, and a mixture of sesame seeds and chilli flakes for shichimi togarashi.

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