Simon Rimmer served up tasty roasted hispi cabbage with ham and anchovy on Sunday Brunch.

The ingredients are: 2 small Hispi cabbages, outer leaves removed and cut in half, 125ml olive oil, 2 cloves sliced garlic, 1 tsp dried oregano, 1 chopped red chili, 100ml white wine, zest n juice 1 lemon, 6 salted anchovy fillets, 200g shredded ham hock, 25g butter and serve with bread to mop up the juices.

See more recipes from Simon in his book titled: The Accidental Vegetarian: Delicious food without meat available from Amazon now.