Cut the cabbage in half & trim down the root for presentation.
In a medium size non stick pan add 2 tbsp of organic coconut oil, add the cabbage presentation side down & caramelise evenly, once golden turn over add 1 clove of garlic & a few sprigs of thyme place in the oven at 170 degrees for 15 - 20 minutes cook until tender.
Add all the dry ingredients together (for the Pumpkin seed & organic green pesto) break down with a pestal & mortar slowly add the oil the achieve your desired consistency. Check the seasoning & store in a kilner jar.
Dice 1cm by 1cm cubes of green apple, dress with a pinch of salt and apple cider vinegar.
Using a mandolin finely slice the kifler potatoes lengthways, rinse in cold running water to wash of the starch. Dry thoroughly & fry gently at 170 degrees in rapeseed oil until golden, season and serve.
In a medium non-stick pan add a tsp of coconut oil & gently wilt the spinach, season with salt and a pinch of nutmeg.