Roasted cabbage with Parmesan, walnuts and anchovies on whipped feta base

Preheat your oven to 220°C (425°F). Cut the cabbage into 4–6 thick wedges, keeping the core intact so the leaves hold together. Brush generously with olive oil, season with salt and pepper, and place cut-side down on a baking tray. Roast the cabbage for 25–30 minutes, flipping halfway, until the edges are deeply caramelised and charred and the centre is tender. While the cabbage roasts, prepare the whipped feta base: blend the feta, cream cheese or Greek yogurt, a squeeze of lemon juice, and one minced garlic clove in a food processor until very smooth and creamy. Season to taste and set aside at room temperature. In a small pan over medium heat, warm 1 tbsp olive oil. Add the anchovy fillets and remaining garlic, stirring until the anchovies melt into the oil, about 2 minutes. Add the panko breadcrumbs and walnuts, toasting until golden and fragrant, 3–4 minutes. Remove from heat and stir in half the Parmesan. Spread the whipped feta generously across a wide serving bowl or plate, creating a swooped base. Arrange the roasted cabbage wedges over the whipped feta. Spoon the anchovy-walnut-breadcrumb mixture over the top, then finish with the remaining grated Parmesan and a generous pinch of chilli flakes. Scatter the freshly chopped dill and parsley over the entire dish. Finish with a drizzle of olive oil and a squeeze of lemon juice. Serve immediately while the cabbage is still warm. Tip: For extra depth, drizzle the anchovy oil from the tin directly onto the cabbage wedges before roasting — it adds a subtle savouriness without an overtly fishy flavour and helps achieve that beautiful caramelised crust.