Cabbage cream with cabbage, parmesan and toasted buckwheat

Serves 4 as a side dish

1 whole cabbage, green or savoy (about 500-600g)

20g butter

1 medium brown onion, thinly sliced salt flakes white pepper

200ml pouring cream

2 tsp/16g buckwheat

40g grated parmesan olive oil squeeze of lemon

1. First remove the outer layers of the cabbage until you reach the pale heart. Do this by pulling the leaves away and trimming down the core at the base as you go. This will help to allow you to easily peel away the leaves.

2. Shred the outer leaves, cutting them into about one-centimetre strips. Blanch them in a saucepan of boiling salted water for one minute before refreshing under cold running water. Strain the cabbage, squeeze it out and then set aside.

3. Finely slice the heart of the cabbage. 4. Place a small saucepan over a medium heat, add the butter to melt and then add the onion and cabbage. Season well and cook gently, stirring, making sure not to colour the mix at all. Cook until it starts to soften (three to four minutes). 5. Add in the cream, cover with a cartouche, turn the heat to low and let this mix cook until it’s almost falling apart and the cream has reduced by about half (18-20 minutes).

6. Blend this mix until super smooth and do a final taste for seasoning.

7. While this is cooking, place your buckwheat in a small frying pan over a medium heat and cook to toast, jiggling the pan as you go. Cook until the buckwheat has darkened slightly and becomes crunchy (about 5-6 minutes). Turn out and set aside.

8. Mix your blanched cabbage in a bowl with the parmesan and season with olive oil, salt and a touch of lemon.

9. You will only need about two-thirds of the cabbage cream. The rest will last in your fridge for about a week; it can almost be eaten like a soup and is also good served with a fried egg on top. 10. To serve, spread the warm cabbage cream on the bottom of a shallow bowl or plate.

11. Gently place the seasoned cabbage on top and then finish the dish with the toasted buckwheat. Drizzle with an extra splash of olive oil.

12. Serve warm or at room temperature.