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Methods

• Toast the fennel seeds lightly in a pan set over a moderate heat until they begin to smoke. Transfer to a mortar and pound to crack. Mix with the sumac and rub onto the rib eye cutlets, then season generously with salt and pepper.
• Drizzle the steaks with 2 Tbsp extra virgin olive oil, then cook on a hot barbecue for 12 minutes, turning regularly, until medium-rare. Set aside to rest.
• Meanwhile, combine the hazelnuts, bread, garlic, paprika, cumin, zest, juice and ½ cup oil in a food processor and pulse until a coarse paste forms. Season generously with salt and pepper. If the mixture is too thick, add water, not additional oil.
• Rub the Bambino Baby Cabbage pieces with the remaining oil and a little salt, then cook on the hot grill for 5 minutes, until lightly blackened. Serve with the Romesco and rib eye cutlets.
• Preheat oven or air fryer at 190°C.
• Roll out puff pastry on counter and cut into triangles. Place 1 tablespoon of the curry filling and fold over. Use a fork to seal the pastry completely.
• Lightly brush the pastry with egg wash.
• Place pastry in the oven and bake for 20 minutes or until golden brown.