GRIDDLED HISPI CABBAGE & CHARRED JALAPEÑO SAUCE

Slice off the top of the garlic bulb, to reveal the top of the cloves. Drizzle with a little olive oil and a sprinkle of salt, then wrap tightly in foil and place into a small baking dish. Roast for 35-40 minutes, or until the garlic is tender enough to squeeze.

Meanwhile, heat a glug of olive oil in a griddle pan over a medium-high heat. Once hot, griddle the hispi cabbage for 3-4 minutes each side, until darkly golden and charred with griddle marks (you can also did this in a frying pan – you just won't get the char marks!). Transfer to a baking tray, sprinkle with a good pinch of salt, and roast alongside the garlic for 20-25 minutes, or until tender all the way through.

Whilst the cabbage is baking, use tongs to burn your jalapeños over the flame of a gas stove, until the skin has blackened evenly all over. If you don’t have a gas stove, you can roast them alongside the garlic, until the skin is dark and charred. Allow to cool slightly, then chop off the stems and use your fingers to scrape off the charred skin (you can do this under a running tap, to create less mess!).

Combine the tahini, coriander, cumin, lemon juice and a really good pinch of salt and black pepper in a food processor. Squeeze in the flesh of the roasted garlic and add in charred jalapeños. Depending on how spicy you would like the sauce, you can add all the jalapeños with their seeds, one or two with their seeds, or remove the seeds from all three. Blitz the mixture, adding 1 tbsp of olive oil and 3-4 tbsp of water in a thin stream through the hole in the top, until the sauce is smooth and creamy (the sauce should be pourable, but not too thin). Taste and adjust the seasoning, if needed.

Arrange the roasted cabbage on a serving plate, and drizzle generously with the sauce. Finish with a sprinkling of the toasted sesame seeds and breadcrumbs, for a nice crunch.