Hispi cabbage responds well to high heat and direct fire. The outer leaves char and crisp, developing a smoky bitterness that contrasts beautifully with the tender, sweet inner layers. By cutting the cabbage through the root, the leaves stay intact, making it easier to handle on the grill and allowing the heat to penetrate evenly.

This recipe leans into the simplicity of clean, whole-food cooking over fire. Olive oil, garlic, and a squeeze of lemon lift the cabbage’s natural flavours, while anchovy fillets add a subtle umami depth without overwhelming the dish. Fresh parsley brings a herbaceous brightness to balance the char and richness. Cooking over direct heat on the BBQ is key here—it’s a technique that transforms humble ingredients into something more nuanced, showcasing the BBQ as a tool for everyday cooking rather than an event.

The result is a dish that feels grounded and seasonal, highlighting homegrown produce with a straightforward approach. It’s a confident way to bring vegetables to the centre of the plate, proving that fire-cooking isn’t just for meat but equally rewarding for clean, vibrant dishes.