Pot roast Savoy cabbage with miso butter

Preheat the oven to 220°C, gas mark 7. Sit the cabbage on a chopping board and cut the top into quarters, stopping halfway down. Rub all over with the oil and 1 tbsp gochujang, season, then wrap in foil. Put in a large ovenproof pan or casserole dish and bake, uncovered, for 50 minutes.

Remove the cabbage from the oven. Increase the oven temperature to 240°C, gas mark 9. Keeping the cabbage in the pan or dish, carefully unwrap it and gently pry open the quarters. Rub the remaining gochujang over the middle of the cabbage. Return to the oven, uncovered, for 20-25 minutes, or until the outer leaves are slightly charred and the inside is just coloured and tender.

Meanwhile, put the sesame seeds in a pan and toast for 1-2 minutes; tip onto a plate. Return the pan to the heat and add the butter; set over a low heat until melted, then stir in the miso and bubble until lightly browned. Take off the heat and stir through the vinegar. When the cabbage is cooked, transfer it to a platter, stir any cooking juices in the foil through the miso butter, then pour over the cabbage and scatter with the sesame seeds. Delicious with sticky rice or as a side to chicken or pork.