Preheat the oven to 240C (220C fan).

To make the charred cabbage, boil a kettle of water.

Pop the cabbage wedges into a metal colander in the sink, then pour over the just-boiled water, reserving a tablespoon or so of boiling water. Leave to drain and steam dry.

Meanwhile, heat a heavy-based, high-sided pan until very hot.

Rub the cabbage wedges with oil and sprinkle with salt.

When the pan is smoking hot, char the cabbage wedges, cut-side down, until deeply caramelised and blackened in spots, then flip to char the other cut side. Place into a baking dish. Keep your caramelised pan with all the delicious stuck-on brown bits (the 'fond').

To make the satay butter sauce, in a small saucepan over low heat, warm the peanut butter, coconut milk, curry paste, fish sauce, soy sauce and sugar. Stir and simmer gently for five minutes until slightly thickened.

Switch off the heat and whisk in the cold butter until melted, glossy and emulsified.

Pour the satay butter sauce over the charred cabbage, then pop the dish in the oven and roast for 15 to 20 minutes, basting with a large spoon halfway through.

Meanwhile, make the lemongrass chicken mince. With the same pan used to char the cabbage, heat the oil over a high heat until it shimmers.

Add the curry paste and lemongrass and cook off for a minute.

Stir in the chicken mince, breaking it up into a chicken-y crumb, and coating it well with the paste.

Splash in a tablespoon of the reserved boiling water, and scrape the bottom of the pan to help soften the fond.

Add the fish sauce, brown sugar, half of the peanuts, coriander stems and lime juice. Mix about and cook off for another minute.

Taste and adjust with more fish sauce, sugar or lime juice if needed.

Remove the tray of satay buttered cabbage wedges from the oven and tumble the lemongrass chicken mince over the top.

Drizzle with chilli oil, then finish with the coriander leaves, lime wedges and sprinkle the remaining peanuts from a height.