Sweet, pointy cabbages like the hispi are incredibly tasty when you cook them on the barbecue or over an open fire. I like to wrap them up and steam them until they’re tender, then set them down over the searing embers and caramelize their outer leaves. In this instance, I’ve spiked the hispi’s heart with lots of miso, garlic, chilli and sesame – flavours that work so well with cabbage however you cook it. I know what you’re thinking, though: ‘Why on earth is it encased in clay?’ The answer is simple – it’s fun. Think of it as primitive kitchen foil, that’s all.
