1 ROASTED CABBAGE WITH CHARRED CHILLI AND CURRY LEAF BUTTER

SERVES 4

The buttery popcorn flavour of curry leaf works so well with chilli and sweet caramelised cabbage. This is a delicious side for grilled chicken or pan-fried fish, but it is also hearty enough to be the centrepiece, served with steamed rice.

KITCHENALIA: Indoor grill pan (or open flame); food processor

• 2 large, long red chillies

• 20 g cold unsalted butter, plus an extra 50 g

• 25 curry leaves • zest and juice of 1 lime

• 1 large garlic clove, grated on a Microplane grater

• 30 ml (2 tbsp) extra-virgin olive oil • ½ a large head of cabbage, halved • fine sea salt • flaked sea salt, to finish

1. Char the chillies over an open flame or on a dry grill pan. When they are blackened all over, place them in a small bowl and cover the bowl with a plate or foil so they can steam. When they are cool enough to handle, peel off the skin and remove the seeds.

2. Preheat your oven to 220°C.

3. In a small saucepan, heat the 20 g butter over a medium heat. When the butter is foamy, add in the curry leaves and let them pop and sizzle. When they stop sizzling, remove half of the curry leaves and set them aside for your garnish. Pour the butter into the bowl of a food processor. To the bowl, add the chillies, lime juice and the garlic, with a good pinch of fine sea salt. Add in the remaining cold butter and process until smooth, stopping to scrape down the sides as needed. Set aside.

4. Heat a large oven-safe skillet over a high heat. Add the olive oil and, once it’s hot and smoking, add the cabbage halves. Let them blacken on one side before flipping them over to the other and then popping the whole pan into the oven. Roast for 15–20 minutes, until the cabbage is soft, sweet and well-browned.

5. Cut each cabbage wedge in half so you have four portions. Slather the wedges with the curry leaf butter and garnish with the lime zest and reserved crisp curry leaves. Season with the flaked sea salt and serve hot.