Roasted soy and miso cabbage, pickled vegetables and potatoes

1. 1

   Cut the cabbages in half and wash under cold running water. Allow to drip dry.

2. 2

   Cook the new potatoes in a saucepan of boiling salted water until tender (about 7-8 minutes). Drain and set aside to cool.

3. 3

   Whisk the soy, miso, honey, egg yolk and oil together to make a thick glaze. Set aside.

4. 4

   In a small saucepan mix the vinegar and sugar with 200ml/7oz water. Add the salt and mustard seeds. Bring to the boil and cook until the sugar has dissolved.

5. 5

   Cut the new potatoes into bite-sized chunks. Mix with the radishes, carrots and fennel. Add the pickle liquor and mix well.

6. 6

   Heat a little oil in a large frying pan over a medium heat. Add the cabbage halves cut-side down and fry gently until golden brown and tender to the touch or cooked through. Brush all over with the soy glaze and finish the cabbage under a hot grill for 2-3 minutes. (You will have some glaze leftover.)

7. 7

   To serve, put a cabbage half in the centre of each plate. Spoon the pickled vegetables around them. Put a dollop of the glaze on the side for dipping. Garnish with fresh herbs.

1 serving ≈ 415 g

Nutrition values are estimates. - means data is unavailable.