Charred Hispi Cabbagewith Miso Butter and Smoked Salt

Slice the whole hispi cabbage in half lengthwise, creating two large halves.

Heat 2 tbsp olive oil in a large skillet over high heat until shimmering.

Place the cut side of each cabbage half down in the pan and fry for 4–5 minutes, allowing the surface to become deeply browned and charred.

Preheat the oven to 400°F (392°F). Transfer the cabbage halves to a baking sheet and roast for 25–30 minutes, or until the interior is tender when pierced with a fork.

While the cabbage roasts, prepare the miso butter: in a bowl, combine the softened unsalted butter, 1 tbsp miso paste, the juice and zest of half a lime, and a generous pinch of Maldon Smoked Sea Salt. Mix until smooth and fully incorporated.

Remove the roasted cabbage from the oven and return it to the hot skillet, cut side down.

Add a large spoonful of the miso butter to the pan and baste the cabbage, turning it once, until the butter melts, coats the leaves, and the surface becomes glossy and caramelised, about 2 minutes.

Taste and finish with an extra drizzle of miso butter, a splash of fresh lime juice, additional lime zest, and another pinch of smoked sea salt for brightness.

Serve immediately, dividing the cabbage among plates and spooning any remaining butter sauce over the top.