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Slice 1 whole hispi cabbage in half lengthways
Heat olive oil in a pan
Fry cabbage cut-side down over high heat for 4-5 minutes until deeply browned and charred
Transfer to a 200°C oven and roast for 25-30 minutes until tender
Mix 80g softened unsalted butter with 1 tbsp miso paste, juice and zest of ½ lime, and a generous pinch of Maldon Smoked Sea Salt to make miso butter
Return cooked cabbage to the pan and add a large spoonful of miso butter
Baste until glossy and caramelised
Finish with extra miso butter, lime juice, lime zest, and another pinch of Maldon Smoked Sea Salt