Cut the cabbage into eighths, leaving the stem intact so the pieces stay together. Gently dress with the olive oil and sea salt, rubbing as much as possible into the cut surfaces and leaves.

Heat the 3 tablespoons oil in a frying pan on a medium heat, and add the sage leaves, chilli flakes and sea salt. Fry for 2–3 minutes, until the sage starts to colour, then add the breadcrumbs. Lower the heat and stir occasionally for 5–6 minutes, until the crumbs are evenly golden brown. Let the breadcrumbs cool (easy to forget), then taste and add salt as needed.

Once your barbecue is medium to hot, grill the cabbage for 6–8 minutes per side, until just charred and cooked through. (If you stick a fork into the cabbage, it should yield easily.) Pile the cabbage on to a platter, dress with the lemon juice, scatter over the sage crumbs, and serve hot.

Note: Keep any leftover crumbs to scatter over hot pasta or a gratin.