Grilled Jersey Cabbage Steaks with Balsamic Glaze and Jersey Royal Potato Mash

Preheat your grill to medium-high heat. If using a gas grill, aim for around 400°F (200°C).

Wash and scrub the Jersey Royal potatoes. Place them in a large pot, cover with cold water, add a pinch of salt, and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork. Drain well and return to the pot.

While the potatoes are cooking, prepare the cabbage. Remove any outer leaves that are damaged. Cut the cabbage into four thick 'steaks', about 1-inch thick, keeping the core intact to hold the leaves together. Brush each side of the cabbage steaks with olive oil and season generously with sea salt and black pepper.

Grill the cabbage steaks for 5-7 minutes per side, or until they are tender and slightly charred. Watch carefully to prevent burning.

While the cabbage is grilling, mash the cooked Jersey Royal potatoes with the Jersey butter and milk. Season with salt and pepper to taste. If using, add the fresh thyme sprigs for added flavour. Remove the thyme sprigs before serving.

Remove the grilled cabbage steaks from the grill and let them rest for a minute or two.

To serve, place a generous scoop of Jersey Royal potato mash on each plate. Top with a grilled Jersey cabbage steak and drizzle with balsamic glaze. Garnish with fresh herbs if desired.