charred Cabbage with Hazelnut Salsa Verde

This recipe first appeared in the June 2019 issue of Culinaire Magazine courtesy Chef David Leeder.

Cooking on charcoal can seem intimidating if you've never done it before or are just starting out, but Chef David Leeder says all you need is a bit of patience.

"You can't rush a beautiful thing. You want to do it low and slow," he says. "The depth of flavour from using an open fire you just can't get using a gas grill or a pan. It has this deep richness you just can't compare."