Tahini Cabbage Steaks

Cook it step by step

1. 1

   Before cooking, read every step, measure all listed ingredients and prepare the cookware named by the method. Wash and dry fresh produce, then prepare it to the size described before heating the pan.

2. 2

   Cut cabbage through the core into sturdy wedges.

3. 3

   Brush with oil and salt and roast at high heat, turning once. Use medium heat for 1–2 minutes, stopping when the fat shimmers or the mixture is hot and aromatic but not smoking.

4. 4

   Whisk tahini, lemon, garlic and cold water until pourable. Mix only until the texture is even, scraping the base and sides of the bowl so no pockets of unmixed seasoning or dry ingredient remain.

5. 5

   Arrange deeply browned cabbage on the sauce. Use medium-high heat and work in batches if needed; allow about 9 minutes, stopping when the ingredient has the colour or softness described rather than relying on the clock alone.

6. 6

   Finish with chilli crisp, parsley and sesame.

7. 7

   Rest the finished food for 3–5 minutes where appropriate, taste for final seasoning and serve while its intended crispness, tenderness or temperature is at its best.