Young Potato with Hispi cabbage & Miso

Indulge in the festive flavours of Christmas with a Farmer J twist on roasted spuds, baby potatoes infused with rich miso glaze and accompanied by perfectly roasted Hispi cabbage.

Serves 4

30 Mins Prep / 15 Mins Cooking

Forkin’ Easy


Miso dressing –

100g White Miso Paste
2. tbs. Sesame Oil
4 tbs. Soy Sauce
2 tbs. Rice Vinegar
2 tbs. Maple Syrup
3 tbs. Hot Water

Aubergine & Hispi –

1 kg Young Potatoes
Hispi Cabbage
Salt & Pepper

Garnish –

Coriander – finely chop
Black & White Sesame Mix


Preparing the Miso Dressing:

In a small bowl, combine miso paste, sesame oil, soy sauce, rice vinegar, maple syrup, and hot water. Mix the ingredients thoroughly until you achieve a smooth marinade.

Preparing the Young Potatoes:

  1. Wash the potatoes and drain them well.
  2. Boil them in salted water for 15 minutes.

Preparing the Hispi Cabbage:

  1. Cut the Hispi cabbage into pieces similar in size to the aubergine.
  2. Season with a bit of salt and pepper.
  3. Toss the Hispi with 3 tablespoons of the Miso Dressing, reserving some dressing for later.
  4. Roast in a preheated oven at 200°C for 5 minutes.


  1. Arrange the roasted Hispi cabbage in an oven tray
  2. Top it with the boiled young potatoes.
  3. Roast in the oven at 200°C for an additional 10 minutes.
  4. After removing from the oven, drizzle the remaining Miso Dressing over the aubergine.
  5. Finish by garnishing with freshly chopped coriander and Sesame Mix.