Charred Cabbage with Peanut Chutney

Heat the oven to 230°C / 450°F with a heavy sheet pan inside. A properly hot pan is the whole trick — it sears the cut face before the cabbage has time to steam.

Toss the cabbage wedges with 2 tbsp of the oil and a big pinch of salt. Lay them cut-side down on the hot pan and roast for 20 minutes without moving them.

Flip onto the second cut face and roast another 12–15 minutes, until the outer leaves are blistered and nearly black and a knife slides into the core with no resistance.

Meanwhile, blitz the peanuts, garlic, chiles, tamarind, sugar and salt with the remaining oil and 4 tbsp water until you have a spoonable, slightly coarse chutney. Taste and push it further toward sour than feels sensible — the sweet cabbage will absorb it.

Pile the cabbage on a platter, spoon the chutney over while everything is still hot, and finish with a very generous handful of cilantro.