Cavolo nero gratin with cream and gorgonzola

An indulgent side, if ever there was one, but so delicious. You can use any other seasonal cabbage for this, such as savoy, hispi or even Brussels sprouts. The chunky breadcrumbs add a great crunch. I like to cook and serve this in an ovenproof, terracotta pie dish. Serve with lamb, beef or pork.

Serves 4

500g (18oz) cavolo nero, or other cabbage

250ml (generous 1 cup) double (heavy) cream

2 garlic cloves, thinly sliced

100g (3½oz) gorgonzola, or other creamy blue cheese

2 slices of day-old bread, crust removed

olive oil, for cooking

sea salt and black pepper

Trim any tough stalks from the cabbage and tear the leaves from the stems. Cook the leaves in boiling salted water on the stovetop for 3 minutes until just cooked and then rinse under the cold tap to refresh. Drain the leaves, squeezing out all the excess water, then chop roughly and reserve.

Pour the cream into a small saucepan and add the garlic. Place over medium heat on the stovetop and reduce by half – watch it carefully, as cream has a tendency to boil over!

Transfer the cabbage to a pie or gratin dish and season well. Dot the gorgonzola in lumps among the cabbage, then pour over the reduced cream (including the sliced garlic). Place in the fridge to chill for at least 1 hour.

Light the barbecue and set for indirect cooking.

Pulse the bread to coarse, irregular crumbs in a food processor, then toss with a little olive oil, salt and pepper. Sprinkle over the top of the cabbage, then put the dish in the middle of the indirect heat zone of the barbecue and close the lid. Cook the gratin for 20 minutes, or until the cream is bubbling and the breadcrumbs are golden brown.