Preheat your oven to 220°C/200°C fan/gas mark 7.

Quarter the hispi cabbage through the root so you have 2 wedges per person. 

Halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press).

Chop the sweet potato into 2cm chunks (no need to peel).

Put the sweet potato chunks onto a large baking tray.

Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, place the cabbage wedges in the pan, cut-side down. Season with salt and pepper and cook until charred and slightly softened, 2-3 mins each cut side.

Transfer the cabbage wedges to a baking tray and roast on the middle shelf of your oven until tender, 20 mins.

While the cabbage roasts, pop your pan back on medium heat and add the butter (see pantry for amount).

Allow the butter to melt, then stir in the miso, half the garlic and half the honey (see pantry for amount). Stir together until combined and pour into a small bowl. Set aside.

Pop your pan back on medium heat and add a drizzle of oil (no need to clean). 

Add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins. 

Once the onion is cooked, stir the gochujang and remaining garlic. Cook for 1 min, then pour in the butter beans and their liquid. Add the veg stock paste, remaining honey and water for the sauce (see pantry for both amounts). 

Bring to the boil and simmer until thickened, 4-5 mins. Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins. 

Stir in the creme fraiche and remove from the heat. TIP: Add a splash of water if you feel it needs it - you want it quite saucy.

Once the sweet potato is cooked, stir it into the butter beans. Taste and add salt and pepper if needed.

Serve the butter beans in bowls and place the hispi cabbage on top (2 wedges per person).

Drizzle the miso butter over the cabbage and sprinkle with the sesame seeds.