Alice Zaslavsky’s satay-butter charred cabbage wedges with fragrant chicken mince – recipe

All in a tray’s work: Alice Zaslavsky’s satay-butter charred cabbage wedges with fragrant chicken mince. Stylist and food prep: Madeleine Dobbins. Photograph: Eugene Hyland/The Guardian

I love a burnt brassica, and there’s no better flavour than the big mama herself: the cabbage.

Vegetables in the cruciferous family, like brussels sprouts, broccoli and cauliflower, have naturally bitter compounds. However, with concentrated heat, this bitterness is transformed into sweetly caramelised corners and burnished bits.