Harissa & Honey Charred Hispi Cabbage With Whipped Greek Cheese

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle

Wash your hispi cabbage, pat dry with kitchen paper and cut into half lengthways then heat a large, wide-based pan (preferably non-stick) over a high heat with a drizzle of olive oil, once hot, add the hispi cabbage quarters to the pan, cut-side down, and cook for 3-4 min on each cut-side or until charred

Tip: Cooking for 4? You may need to do this in 2 batches!

Added chicken? Cook at 220°C / 200°C (fan) / gas 7 for 18-20 min

Once charred, transfer the hispi cabbage quarters to a baking tray (or two!) and pour 50ml [75ml] [100ml] boiled water over the cabbage

Season with a generous pinch of salt and pepper and cover the baking tray[s] tightly with tin foil

Put the tray[s] in the oven for an initial 20-25 min or until tender – this is your roasted cabbage

Meanwhile, add your couscous to a large heatproof bowl with your tomato paste, chopped dates and vegetable stock mix

Add a little drizzle of olive oil then give everything a good mix up until fully combined

Add 200ml [300ml] [400ml] boiled water, then cover and set aside until all of the liquid has been absorbed

Once the liquid has been absorbed, fluff the couscous with a fork – this is your fruity couscous

Combine your Greek salad cheese and soft cheese in a food processor with 20ml [30ml] [40ml] boiled water

Blitz until smooth – this is your whipped Greek cheese

Combine your harissa paste (can't handle the heat? Go easy!) and your honey with a small pinch of salt, a little olive oil and a small splash of water – this is your harissa & honey sauce

Once the cabbage has had an initial 20-25 min, remove the tray[s] from the oven and discard the foil

Return the tray[s] to the oven and cook for 3-4 min – this is your charred cabbage