Leek and Slate Cavern aged cheddar puddings with griddled sweetheart cabbage and a yeast extract dressing

MAKES 4 INDIVIDUAL PUDDINGS OR 1 LARGE

125g block butter, frozen for a few hours 250g self-raising wholemeal flour 6tbsp iced water salted butter, softened, for greasing the moulds For the filling 250g leeks, plus 1 small leek for decorating rapeseed oil, such as Blodyn Aur, for frying 125g Welsh Slate Cavern aged cheddar, cut into small cubes 60g salted butter, cut into small cubes ¾tsp freshly ground black pepper ¼tsp sea salt flakes For the griddled cabbage 1 small sweetheart cabbage Halen Môn Anglesey Sea Salt 2tbsp rapeseed oil, such as Blodyn Aur For the yeast extract dressing 2tsp yeast extract 1tsp Dijon mustard 1tbsp white wine vinegar 3tbsp extra virgin olive oil

To make the dressing, put all the ingredients except the oil in a screw-topped jar and shake well. Add the oil, a little at a time, shaking well to emulsify after each addition.

To make the filling, trim and slice each leek, except the one reserved for decorating, into 4 lengths and finely chop across. Place in a bowl with the cheese, butter and seasoning. Coarsely grate the frozen butter into a large bowl and add the flour. Using a knife, gently coat the butter with the flour and add the water, a few spoonfuls at a time. Use the knife to bring the dough together without overworking it (you don’t want a breadcrumb texture, but a roughly mixed dough that is quite flaky). It needs to be worked just enough to be able to flatten and line the pudding moulds and make the lids.

Cut the dough into 4 pieces and roll each into a thin piece large enough to line a 200ml pudding mould (or, if making 1 large pudding, roll a piece to line a 600ml china basin), taking care not to make any holes. Spoon in the prepared filling to make a mound higher than the top of the tin. Roll out the lids just a fraction larger than the top of each mould, wet the edge of the pastry and drape it over, tucking it down to seal. Cover each pudding with a sheet of foil, large enough to make a pleat in the centre, and cut to size. Twist the foil edges around the lip to prevent any water seeping in.

Put the puddings in a single layer in a steamer and simmer for 1 hour 20 minutes. You may need to top the pan up with water during that time.

Meanwhile, cut the extra leek into very thin strips and fry in hot rapeseed oil for a matter of seconds until just turning pale golden and crispy. Drain on kitchen paper and set aside.

Cut the cabbage into quarters, trimming root ends slightly but keeping them intact. Season and toss gently in the rapeseed oil. Heat a griddle pan and when hot sear the cabbage pieces first on the cut side, then the other. Lower the heat, cook for a few minutes, then turn off the heat and cover with foil until ready to serve.

If making in advance, briefly re-steam the puddings on a low heat, still in their moulds. Serve the topped with the crispy fried leek, the cabbage and dressing.