Cider can soy-glazed duck
We’ve taken the concept of beer can chicken here (where the can is used to sit it upright) and applied it to duck, but with the sweet flavour of cider
Butter-basted BBQ cabbage
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 1 medium Savoy or King cabbageouter leaves kept on
- 100g butter
- 4 garlic clovesgrated
- 1 tbsp muscovado sugar
- 2 green chilliesfinely chopped
- 1 limefinely zested and juiced
- small bunch corianderchopped
Nutrition: Per serving
- kcal167
- fat14g
- saturates9g
- carbs7g
- sugars6g
- fibre3g
- protein2g
- salt0.4g
Method
step 1
Light a lidded barbecue. Let the flames die down and the coals turn ashen, then mound the coal up on one side or heat an oven to 180C/160C fan/gas 4. Wash the cabbage of any grit or soil. Beat the butter with the rest of the ingredients and a pinch of salt.
step 2
Open the outer leaves to expose the main ball, spread out the leaves and make a few big cuts into the heart. Smear the butter mix over the middle, draw the outer leaves back up, and secure with string (this will stop the leaves falling off ).
step 3
Sit the cabbage in a roasting tin and cook in the barbecue or oven for 1 hr 15 mins until the outer leaves are charred and an inserted skewer doesn’t offer too much resistance. Remove the cabbage and cut off the string, then remove the outer leaves to expose the cooked middle. Cut into wedges and baste with the butter in the tray while warm, so the cabbage soaks up the flavours.
