Butter-basted BBQ cabbage,

Burning layered vegetables on a barbecue adds flavour while cooking the middle. The cabbage should be near-black when done, but don’t worry – you won’t eat the outside charred leaves.

SERVES 6 PREP 5 mins COOK 1 hr 15 mins EASY V

1 medium Savoy or King cabbage, outer leaves kept on 100g butter

4 garlic cloves, grated

1 tbsp muscovado sugar

2 green chillies, finely chopped 1 limes, finely zested and juiced small bunch coriander, chopped

1 Light a lidded barbecue. Let the flames die down and the coals turn ashen, then mound the coal up on one side or heat an oven to 180C/160C fan/gas 4. Wash the cabbage of any grit or soil. Beat the butter with the rest of the ingredients and a pinch of salt. 2 Open the outer leaves to expose the main ball, spread out the leaves and make a few big cuts into the heart. Smear the butter mix over the middle, draw the outer leaves back up, and secure with string (this will stop the leaves falling off).

3 Sit the cabbage in a roasting tin and cook in the barbecue or oven for 1 hr 15 mins until the outer leaves are charred and an inserted skewer doesn’t offer too much resistance. Remove the cabbage and cut off the string, then remove the outer leaves to expose the cooked middle. Cut into wedges and baste with the butter in the tray while warm, so the cabbage soaks up the flavours.

GOOD TO KNOW 1 of 5-a-day • folate • vit c • gluten free

PER SERVING 167 kcals • fat 14g • saturates 9g • carbs 7g • sugars 6g • fibre 3g • protein 2g • salt 0.4g