Start with making the butter bean mash. Melt the butter in a large pan over a medium heat. Add the butter beans, vegetable stock and a good pinch of salt, then bring everything to a light simmer. Cook for 5-6 minutes, or until the butter beans are really tender. Transfer the mixture to a food processor along with the tahini and blend until smooth and creamy. Taste and adjust the seasoning, if needed, then keep warm over a low heat until ready to serve.

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. Pour in the vegetable stock and simmer for 1-2 minutes, or until the stock has evaporated.

Meanwhile, in a small bowl, combine the butter, harissa, lime juice, garlic and a good pinch of salt. Spoon the mixture around the pan, allowing it to melt into the cabbage, and cook for a further 4-5 minutes, turning the wedges regularly, until caramelised and tender all the way through.

Spread the butter bean mash over the bottom of two serving plates. Arrange the hispi cabbage on top and drizzle with any sauce left in the pan. Serve sprinkled with sesame seeds and with wedges of lime to squeeze overtop.