BBQ cabbage

35 MINUTES + COOLING | SERVES 4 AS A SIDE | A LITTLE EFFORT

Hispi or spring pointed cabbage 1, quartered lengthways

rapeseed oil 250ml, plus extra for the cabbage (optional) and frying

Marmite 60g

egg yolks 60g (about 3)

red wine vinegar 25g

smoked bacon 200g ewe’s or goat’s cheese curd 200g

1 Light a BBQ or heat the oven to 200C/fan 180C/gas 6. Season a large pan of water with four good pinches of salt and bring to the boil, then drop in the cabbage and cook for 30 seconds. Remove and pat dry using kitchen paper. Put the cabbage on the hot BBQ and cook, turning using tongs, until the outsides of the cabbage has blackened. Wrap in foil and continue to cook over the coals until cooked through. Alternatively, lightly oil the cabbage and cook in a non-stick frying pan over a high heat for 5 minutes until charred all over, then put on a baking tray, cover with foil and cook in the oven for 10 minutes until cooked through.

2 Leave the cabbage to cool while you make the dressing. Whisk together the Marmite, egg yolks and vinegar, then slowly drizzle in the oil while whisking until the mixture is thick and creamy. Whisk in 3-4 tbsp of cold water until the dressing can be easily drizzled.

3 Cut the bacon into 1/2cm cubes. Heat a splash of oil in a frying pan set over a high heat and fry the bacon for 5-10 minutes, stirring until crisp. Remove to a plate lined with kitchen paper and leave to drain.

4 Whisk the curd until soft and smooth. Remove the cabbage from the foil and discard any black outer leaves. Carefully pipe or spoon the curd between the layers of the cabbage, sprinkling in the crisp bacon as you go. Drizzle over the dressing just before serving.

PER SERVING 554 kcals | fat 48.2G saturates 14.2G | carbs 5.6G | sugars 5.5G fibre 3.6G | protein 22.6G | salt 2.6G