Giant Cabbage, Pea and Spring Onion Latka

Directions

1Remove and discard the outer leaves of the cabbage, but keep the core intact. Quarter and shred the cabbage into thin strips, using a mandoline, ideally, or as thinly and evenly as you can with a sharp knife. Put in a bowl with the spring onions and dill, and season with salt.

2Put the peas in a sieve, defrost with boiling water, then drain and add to the cabbage bowl.

3In a separate bowl, beat the eggs, then add the flour, mixing vigorously to make a smooth batter. Pour this into the vegetable bowl and mix thoroughly until evenly incorporated.

4Heat the oven to 400° F. Heat a tablespoon of olive oil in a nonstick ovenproof frying pan, and swirl it around so it coats the sides of the pan, too.

5Add the cabbage mixture (it should sizzle straight away), and press it down hard into the pan so it sits in an even layer. Cook on a high heat for eight minutes, until the bottom sets and caramelizes. Transfer the pan to the oven and bake for 45-55 minutes, until the top of the latka is crisp and caramelized in places. Remove, leave in the pan to cool for five minutes, then run a rubber spatula or palette knife all around the edges to make sure the latka isn’t stuck. Carefully transfer the latka to a platter and decorate with fresh dill sprigs and dollops of soured cream.