Finely slice the white ends of the spring onions and set aside. Finely shred the green tops, plunge into a bowl of cold water and set aside.

Heat the oven to 200C/180C fan/gas 6. Combine 1 tbsp of the sesame oil with 1 tbsp each of the mirin and miso, a splash of the lime juice and most of the chilli flakes. Tip the sausages and cabbage wedges into a large roasting tin and brush over the glaze, making sure both sides of the cabbage wedges are coated. Roast for 20 mins.

Meanwhile, combine the finely sliced spring onion ends with the remaining sesame oil, miso, mirin, lime juice, chilli flakes, the ginger, garlic, tahini and rice vinegar in a large bowl. Drain one can of butter beans and add these to the bowl, then tip in the other can of butter beans (including the liquid) and stir well. Fill one of the cans a third of the way up with water, then pour into the bowl and stir to combine.

After 20 mins, remove the sausages and cabbage from the tin to a plate, and pour the butter bean mixture into the tin. Nestle the sausages and cabbage wedges on top, and cook for 20-25 mins more until the liquid has reduced and the sausages are browned. Drain the shredded spring onion tops and scatter these over, then serve.