Roast sweetheart cabbage with mock teriyaki

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For the mushroom stock

For the fermented mushroom juice

For the cabbage

For the mustard emulsion

For the mock teriyaki

  • 250ml/9fl oz stout vinegar
  • 50ml/2fl oz English mead
  • 300ml/10fl oz mushroom stock (from above)
  • 50g/1¾oz fermented mushroom juice (from above)
  • 50g/1¾oz sugar
  • 10g kuzu starch (or cornflour) mixed to a thin paste with a little water