Charred Hispi Cabbage with Miso Ancho Butter

Method

Prepare the cabbage

1. Remove any discoloured outer leaves. Cut the cabbage lengthways into quarters, keeping the root intact so the leaves hold together during cooking.

Set up your Charlie Oven

1. Light around half a football’s worth of good-quality lumpwood charcoal. Bring the Charlie Oven to 220 to 250°C (430 to 480°F).
2. Place a cooking rack on the lowest shelf position, directly above the charcoal.

Soften the cabbage

1. Make the stock in a lidded cast-iron pot or heavy-based saucepan with no plastic handles. Have 2 litres of prepared stock ready and use enough to cover the cabbage quarters in a snug pot. A wider pot may need more.
2. Place the pot on the lowest rack directly above the charcoal and bring the stock to the boil.
3. Wearing heatproof gloves, carefully remove the pot and place it on a heatproof surface.
4. Lower the cabbage quarters into the hot stock, cover and leave to soften for 5 to 10 minutes.
5. Lift out the cabbage with tongs and place it in a colander, cut sides facing down. Leave it to drain thoroughly.

Make the miso ancho butter

1. Put the softened butter, red miso, garlic and ancho chilli flakes into a metal bowl or small saucepan.
2. Warm gently over the charcoal for a few minutes. Do not let the mixture become too hot or the butter may split.
3. Remove it from the heat and whisk until smooth. If it does not come together straight away, warm it briefly before whisking again.
4. Spoon a small amount into a separate clean bowl and reserve it for serving.

Char the cabbage

1. Brush the two cut sides of each cabbage quarter well with the remaining miso ancho butter, working it between the leaves.
2. Using long tongs, place the cabbage on the lowest rack directly above the charcoal, with its curved outer side facing down.
3. Cook until the outside is deeply charred, then turn the cabbage onto one cut side.
4. Once the first cut side is caramelised, turn it onto the second cut side and cook until well coloured.
5. Remove the cabbage once all three sides are charred and the centre is tender.
6. As the butter drips onto the hot charcoal, the smoke rises around the cabbage, adding another layer of miso, garlic and ancho flavour.

Serve

1. Arrange the cabbage on a serving plate and brush it with the clean miso ancho butter you set aside earlier.
2. Finely grate over the Grana Padano or Parmesan, then finish with the sliced red chilli and spring onions.