Mix together all the ingredients for the tahini butter beans and set aside.

Next, rub a little of the oil all over the cabbage wedges. Hear a large non-stick frying pan (that has a lid) over a medium-high heat, then when hot, add the wedges, of a flat side. Leave to cook without moving them for 2-3 minutes until charred, then flip to the other flat side. Once charred, flip onto the rounded side, add the eater, cover with a lid and leave to steam for 5 minutes. Remove and set aside on a plate.

To the same pan, add the remaining oil and stir-fry the spring onions, garlic and ginger for about 2 minutes. Add the soy and oyster sauces with a splash of water to loosen, let this bubble for about 1 minute, then return the cabbage to the pan to coat. Take off the heat and drizzle over the sesame oil.

To assemble, spoon the tahini butter beans and peas onto a large platter, arrange the cabbage wedges on top, drizzle over some chilli oil, and sprinkle over the sesame seeds and crushed peanuts (if using).