Preheat and Prepare: Preheat your oven to 200°C (180°C fan). Line a large baking tray with parchment paper.

Cut the Cabbage: Remove any tough or damaged outer leaves from the cabbage. Place it on a cutting board and slice it in half through the core. Then, cut each half into 3-4 wedges, making sure to keep a piece of the core on each wedge to hold the leaves together.

Sear the Wedges: Heat the neutral oil in a large, heavy-based frying pan or skillet over a medium-high heat. Once hot, place the cabbage wedges flat-side down in the pan. You may need to do this in two batches. Sear for 2-3 minutes per side, until you have some lovely golden-brown colour. This initial sear is key for flavour development.

Make the Miso Butter: While the cabbage is searing, melt the butter in a small saucepan over a medium heat. Let it foam and cook until light brown specks appear and it smells nutty. Remove from the heat immediately and whisk in the miso paste, soy sauce, rice vinegar, and honey until you have a smooth, glossy sauce.

Arrange and Baste: Transfer the seared cabbage wedges to your prepared baking tray, arranging them in a single layer. Use a pastry brush to generously coat all sides of the wedges with about half of the miso butter mixture. Season lightly with salt and pepper.

First Roast: Place the tray in the preheated oven and roast for 15 minutes.

Flip and Baste Again: Carefully remove the tray from the oven. Flip the wedges over and brush them with the remaining miso butter. What works best for me is using tongs to ensure they don't fall apart.

Final Roast: Return the tray to the oven and roast for another 10-15 minutes, or until the cabbage is tender all the way through and the edges are deeply browned and slightly crispy.

Garnish and Serve: Remove from the oven and transfer the wedges to a serving platter. Garnish with the finely sliced spring onions and toasted sesame seeds before serving warm.