Charred Hispi Cabbagewith Miso Butter and Smoked Salt

Preheat the oven to 400°F.

Slice the whole hispi cabbage in half lengthwise, leaving the core intact so the halves hold together.

Heat 1 tbsp olive oil in a large skillet over high heat until shimmering.

Place the cabbage halves cut‑side down in the skillet and fry for 4–5 minutes, pressing gently, until the surface is deeply browned and charred.

Transfer the skillet (or move the cabbage to a baking sheet) to the preheated oven and roast for 25–30 minutes, or until the cabbage is tender when pierced with a fork.

While the cabbage roasts, prepare the miso butter: in a small bowl combine the softened unsalted butter, 1 tbsp miso paste, the juice and zest of ½ lime, and a generous pinch of Maldon Smoked Sea Salt. Mix until smooth and fully incorporated.

Remove the 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, allowing the butter to melt, coat, and caramelise for 2–3 minutes.

Taste and finish by adding an extra dollop of miso butter, a splash of additional lime juice, a sprinkle of lime zest, and another pinch of smoked sea salt. Toss gently to coat evenly.

Transfer the cabbage to a serving platter, drizzle any remaining pan juices over the top, and serve immediately.