Savoy cabbage with anchoïade

Instructions

1. Step 1

   To make the anchovy oil, place the anchovies and olive oil into a blender and blitz until the anchovies have emulsified with the oil. Store in the fridge

2. Step 2

   To make the croutons, preheat an oven to 180°C/gas mark 4. Mix 25ml of the anchovy oil with the sourdough breadcrumbs, then place on a baking tray. Bake for 5–7 minutes until golden, cool then blitz in a blender to get a consistent crumb. Reserve in an airtight container

3. Step 3

   To make the anchoïade, peel the garlic cloves. Place the cloves in a pan with the water and 140ml of the milk and bring to the boil, skimming the froth from the milk as it boils – you need to skim at least 5 times to make sure you remove all the impurities. After 5 skims, add the 30ml of milk left and make sure this covers the garlic. Simmer over a low heat until the garlic cloves break down into a thick paste, then chill

4. Step 4

   Transfer the chilled garlic paste to a blender and blitz it with the anchovies, lemon juice and a splash of vinegar until smooth. Gradually add the oil with the motor running slowly to emulsify – be aware of how thick it is getting and add some water to loosen if necessary. Pass through a fine sieve and taste, adding more vinegar if needed. Store in a squeezy bottle if you have one

5. Step 5

   To cook the cabbage, break off the leaves and cut off any larger ‘ribs’ using a small knife. Place a double layer of cling film onto a clean surface, then layer up the leaves in a long, thin rectangle – you'll be cutting this into 4 portions to serve, so make sure it's long enough. Roll up the leaves into a tight sausages then secure each end with a knot. Steam the cabbage cylinder for 8 minutes until tender

6. Step 6

   Remove the clingfilm and slice the cabbage into 4 equal portions, placing them standing up on a tray. Drizzle with a little anchovy oil and place under a hot grill until crisp and golden on top

7. Step 7

   To serve, top with the achoïade, cover with anchovy breadcrumbs and sprinkle with chives. Serve up warm with a final drizzle of anchovy oil