Barbecued January King Cabbage, Soy Carmel Sauce

Light your BBQ at least 25 minutes before cooking. Alternatively, place a large frying pan on your lowest setting on the hob and preheat for 10 minutes.

Take the cabbage and cut it in half. Wash thoroughly under a running cold tap, then pat dry. Generously season with olive oil, salt, and white pepper.

Place cabbage onto your preferred cooking method, BBQ or pan and cook until one side is caramelised and starts to blacken.

Transfer the cabbage into a large baking dish and pour over the white wine. Cover with tin foil and cook for 30 minutes at 160°C, once cooked leave in your dish covered untill your ready to serve.

Pour the sugar into a shallow frying pan, spreading it out in an even layer. Place the pan over low heat and allow the sugar to slowly melt and caramelise. Top tip: add 2 tablespoons of water around the edge of the pan-this slows the caramelisation process and helps prevent the sugar from burning if you’re not watching it closely.

Once your sugar has turned golden brown and completely dissolved, pour in your soy sauce and gently simmer until its reches 160°C (your sauce should be sweet, sticky and salty)

Then drizzle over the cabbage before you serve and enjoy!