Lemon-Roast Savoy Cabbage

Put the oven on at 200⁰C (Gas Mark 6) and lightly oil a large baking tray. Pull any tired or discoloured outer leaves away from the cabbage and lightly trim the root, then cut the cabbage in half down through the middle. Cut each half into wedges (four for a large cabbage, three for a smaller one) and lay them on the oiled tray. Next, put the 4 tbsp olive oil and lemon zest and juice into a mixing jug or bowl, then add a good pinch of salt and several grinds of black pepper. Whisk it all together, then pour or spoon over the cabbage wedges. Roast the cabbage in the hot oven for about 45 mins, turning halfway, until the cabbage is lightly charred and the stems are tender enough to yield to the point of a sharp knife. Transfer to a serving dish and take to the table.