Maldon Smoked Sea Salt, a generous pinch (plus extra to finish)
Directions
Slice the hispi cabbage in half lengthways. Heat some olive oil in a pan and fry cut-side down over high heat for 4-5 minutes, until deeply browned and charred.
Transfer to a 200C oven and roast for 25-30 minutes, until tender.
Meanwhile, make the miso butter: mix the softened butter with the miso paste, the juice and zest of 1/2 lime, and a generous pinch of Maldon Smoked Sea Salt.
Return the cooked cabbage to the pan, add a large spoonful of miso butter, and baste until glossy and caramelised.
Finish with extra miso butter, more lime juice and zest, and another pinch of Maldon Smoked Sea Salt.
