Spiced roast cabbage with caper & raisin dressing

Boil the kettle and make the dressing. In a small bowl, cover the raisins with just-boiled water and soak for 10 minutes; drain and roughly chop with the capers. Tip both into a small bowl and stir in the lemon zest and juice, garlic and vinegar, then whisk in the olive oil. Loosen with 1-2 tbsp water, if needed. Add the sea salt; set aside.

Remove any damaged outer leaves from the cabbage, then slice into 6 or 8 wedges. Drizzle over 2 tbsp oil and massage into the leaves. Sprinkle over the spice mix and a pinch of sea salt, then rub into the cabbage so it is seasoned all over.

Heat a large, heavy-based frying or griddle pan until hot. Add the remaining 1 tbsp oil and sear the cabbage, cut-side down, for 5-7 minutes on each side until caramelised and charred. Transfer to a baking tray or roasting dish, then roast for 10-15 minutes at 220°C, gas mark 7 until softened. Transfer to a serving dish and spoon over the dressing.