Jay Rayner served up tasty charred hispi cabbage with XO seasoning and black bean sauce on Saturday Kitchen.

The ingredients for the thick vinaigrette are: 1 garlic clove, 1 heaped tbsp Dijon mustard, 2 tsp light soy sauce, 40ml/2½ tbsp white wine vinegar, 100ml/6½ tbsp vegetable oil, 70ml/4½ tbsp extra virgin olive oil, ½ tsp honey, 1 tbsp mayonnaise, 1 tsp sea salt and grind black pepper.

For the cabbage: 2 hispi cabbages, cut vertically in half with each side attached to the root, 2 tbsp olive oil and 100ml/6½ tbsp thick vinaigrette (made above).

For the black bean sauce: 1 heaped tbsp preserved black beans, 60ml/4 tbsp light soy sauce, 50g caster sugar and ½ tsp cornflour.

For the XO seasoning: 3 sheets nori seaweed, cut into pieces, 20g packet bacon rasher snacks, 27g packet scampi flavour puffed corn crisps, 20g packet pickled onion flavour puffed corn crisps, 2 tbsp crispy onions and 1 tsp dried red chilli flakes.

See more vegetarian recipes in the book titled: Vegetarian Cookbook Simple and Quick: The 150 tastiest recipes available from Amazon now.