Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Oil an 18cm square tin then line with baking paper. Whisk the miso and honey into the double cream until completely combined and smooth. Pour into a large pan with the sugars and butter and heat, stirring until the butter has dissolved completely then bring to the boil. Put a sugar thermometer into the pan and simmer until the mixture reaches 125C. Remove from the heat and leave for a minute to let the bubbles subside, then pour into the prepared tin and leave until cold.
Once set, turn out and cut into bite-size pieces. Wrap in white baking paper or wax paper and package into little bags to give as gifts.