https://www.theguardian.com/food/2021/sep/27/thomasina-miers-recipe-for-miso-and-butter-roast-hispi-with-sesame-noodles?CMP=Share_iOSApp_Other
Spitskool
40g butter, softened
70g white miso
2 tsp honey, plus 1-2 tsp extra for the noodles
3 tbsp soy sauce
4 spring onions, roughly sliced, white and green parts separated
2 large hispi cabbages, each cut into 8 wedges through the stem
Pasta
250g medium egg noodles (kan ook met bvb volkorenpasta)
2½ tbsp tahini
1 tbsp sesame oil
1 tbsp rice-wine vinegar
To serve
1 tsp sesame seeds (a mix of black and white looks fun)
Chilli oil
Superlekker! Kan ook met andere groenten, bvb bloemkool.
Spitskool
Heat the oven to 240C (220C fan)/475F/gas 9. Heat a griddle pan or, if you don’t have one, the grill.
In a small bowl, mix the butter, miso, honey, half the soy sauce and the whites of the spring onions.
Griddle or grill the cabbage wedges for 10-12 minutes, turning them when lovely griddle marks appear on each side. Spoon over the miso butter. Roast, turning the cabbage once, for 15 minutes, until tender.
Pasta
Cook the noodles
whisk the tahini, sesame, remaining tablespoon and a half of soy, vinegar and a teaspoon or so of honey to create a thick paste.
drain the noodles, reserving some of the cooking liquid, then toss in the tahini mix, adding splashes of the reserved water to create a lovely, creamy sauce.
Pile the noodles on to plates and lay the cabbage wedges on top or to the side. Spoon over any cabbage cooking juices, scatter on the green parts of the spring onions and sesame seeds, and serve with your favourite chilli oil to drizzle over liberally.