Charred Hispi Cabbagewith Tahini Sauce and Chili Crisp

Finely slice the 4 spring onions and 8 garlic cloves; set aside for the chili crisp.

Heat 1 cup vegetable oil in a skillet over medium‑high heat until a small piece of spring onion sizzles.

Add the sliced garlic and spring onions to the hot oil and fry for 8–10 minutes, stirring occasionally, until they turn golden and become crisp.

While the aromatics are frying, combine 1 tbsp Aleppo chili flakes, 1 tbsp regular chili flakes, and 1 tbsp smoked paprika in a heat‑proof bowl.

Carefully pour the hot infused oil over the spice mixture, whisking to create a glossy chili crisp; allow the garlic and onions to continue drying and crisping in the oil, then stir the mixture back into the oil.

Prepare the tahini sauce: place ½ cup tahini in a bowl, slowly whisk in 2 tbsp cold water until smooth.

Grate the remaining 2 garlic cloves into the tahini, add the juice of half a lemon and 1 tbsp Greek yoghurt, whisk together, and season with salt to taste.

Slice the hispi cabbage lengthwise into 4 quarters.

In a hot skillet, sear each side of the cabbage pieces for 2–3 minutes until nicely charred.

Transfer the charred cabbage to a baking sheet, season with salt and pepper, place a small slab of butter on each piece, and roast in a pre‑heated oven at 350°F for 15 minutes.

Remove the cabbage from the oven, drizzle with the prepared chili crisp, and spoon over the tahini sauce.

Finish with freshly sliced chilies and torn basil leaves; serve immediately.