Harissa hispi cabbage

Steps

1. Melt the butter in a large pan over a medium heat.
2. Add the butter beans, vegetable stock and a good pinch of salt, then bring everything to a light simmer.
3. Cook until the butter beans are tender. Transfer to a blender along with the tahini and blend until smooth and creamy.
4. Taste and adjust the seasoning, if needed, then keep warm over a low heat until ready to serve.
5. Next, heat a good glug of neutral oil in a large frying pan over a medium heat. Add the hispi cabbage wedges and fry for 4-5 minutes each side, until starting to brown.
6. Pour in the vegetable stock and simmer until the stock has evaporated.
7. In a small bowl, combine the butter, harissa, lime juice, garlic and a good pinch of salt.
8. Spoon the mixture around the pan, allowing it to melt into the cabbage, and cook for a further 4-5 minutes, turning regularly, until caramelised and tender.
9. Spread the butter bean mash over the bottom of two plates.
10. Arrange the hispi cabbage on top and drizzle with any sauce left in the pan.