Charred hispi cabbage with hazelnut chilli butter

• large hispi cabbage, hot or "sweetheart"↗1
• olive oil↗1½ tbsp tbsp
• red chilli↗1

  seedless, finely chopped

• hazelnuts↗20g g

  blanched and chopped

• butter↗60g g
• finely chopped parsley1 tbsp tbsp

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C/180 °C with convection/gas 6, or heat the barbecue until the flames die down and the coals turn white. Remove any damaged leaves from the cabbage and cut it into four to six pieces, leaving the stem intact so the leaves stay together. Drizzle 1 tbsp of oil over the pieces and massage the leaves. Sprinkle with a pinch of sea salt.

2. 2

   If you’re not using a barbecue, heat a heavy skillet until it’s hot but not smoking. Sear the pieces, cut side down, for 6–8 minutes until they are blackened and charred, then flip and cook the other side for another 6–8 minutes until a nice dark‑brown crust forms. Transfer to a tray, cut side up, and bake for 10–15 minutes until the stems are tender when pierced with a knife, or move them to a cooler part of the barbecue and cook until the stems are soft.

3. 3

   In the meantime, heat the remaining oil in a pan or small skillet. Sauté the chili and hazelnuts for 2–3 minutes until the hazelnuts become fragrant and the chili softens. Add the butter and stir for a few minutes to coat. Stir in the finely chopped parsley along with the seasonings, then drizzle over the cabbage pieces on a serving plate.