- 1 large hispi, pointed or sweetheart cabbage
The cabbage, or brassica, family is huge, and includes everything from the familiar red, white…
- 1½ tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 red chilli, deseeded and finely chopped
- 20g hazelnuts, blanched and chopped
Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…
- 60g butter
Butter is a dairy product made from separating whole milk or cream into fat and…
- 1 tbsp finely chopped parsley
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
Heat the oven to 200C/180C fan/gas 6 or heat a barbecue until the flames die down and the coals turn glowing white. Remove any bruised leaves from the cabbage and cut into four to six wedges, keeping the core intact so the leaves stay together. Drizzle 1 tbsp of the oil over the wedges and massage into the leaves. Sprinkle over a pinch of sea salt.
If you’re not using the barbecue, heat a heavy frying pan until hot, but not smoking. Sear the wedges, cut-side down, for 6-8 mins until blackened and charred, then turn over and cook on the other side for another 6-8 mins until they get a really good dark brown crust. Transfer to a baking tray, cut-side up, and roast for 10-15 mins until the stalks are tender when pierced with a knife, or transfer to a cooler place on the barbecue and cook until the stalks are tender.
Meanwhile, heat the remaining oil in the pan, or in a small frying pan. Fry the chilli and hazelnuts for 2-3 mins until the hazelnuts smell nutty and the chilli softens. Add the butter, and stir for a few mins to coat. Stir in the parsley with some seasoning, then pour over the cabbage wedges on a serving plate.