Grilled Cabbages with Traditional Genovese Pesto Butter

Place a large pan of salted water on high heat, to bring to the boil.

Remove any very bruised or discoloured outer leaves, then cut the cabbage lengthways into two. Once the water is boiling, add the cabbage and cook for 2 minutes, making sure the thicker part with the core is submerged the whole time. Remove from the pan and submerge in a bowl of very cold or ice water for 2-3 minutes, or until completely chilled.

Remove from the cold water, give them a good shake then place on a rack or colander, cut side down (this allows the water to escape) for 15 minutes, or until ready to use.

Combine the softened butter and the pesto in a small bowl and season with a little pepper.

1. A hot charcoal or gas BBQ grill is ideal for the best flavour and texture, but a griddle or frying pan also works, or they can be roasted in a very hot oven. The aim is to blacken the outside and get plenty of crispy edges all over, so a high heat is key to achieving this and as the cabbages have been blanched, you can be quite aggressive, as even if the outside is quite dark, the insides will still be green and soft. When ready to cook, but the cabbage halves into 2 or wedges, then lightly oil the outer edges and season with a little salt. Place on a hot grill and cook for 2-3 minutes on all the edges, or until there is a good amount of colour everywhere. Whilst they are cooking, lightly brush with the pesto butter to allow it to seep between the leaves.

1. Once off the grill but still hot, cut the lemon in half and squeeze lemon all over the cabbage pieces, then brush or spread the butter over them. Finally, sprinkle the capers over the top.