Hispi cabbage, baby leek, chive, Lincolnshire poacher, parsley

Instructions

1. Step 1

   For the fondue, measure the cheese, cream, cider and cornflour into a pan. Set over a low heat and carefully bring the ingredients together to a simmer using a whisk

2. Step 2

   Once all the ingredients are combined, season with salt and pass through a fine sieve

3. Step 3

   Store in a container and cover the surface with clingfilm to prevent a skin from forming. Keep in the fridge until needed

4. Step 4

   To make the apple cider reduction, heat the apple juice in a wide saucepan over a high heat until reduced to roughly 100ml

5. Step 5

   For the apple cider vinegar gel, mix the water, apple cider vinegar, sugar and agar agar in a pan and bring to a boil. Simmer for two minutes then pour into a container to cool and leave in the fridge to set for 1 hour

6. Step 6

   Once set, transfer to a blender and blend to a smooth puree. Set aside

7. Step 7

   For the chive oil, place the chives and oil into a jug blender with a lid fitted loosely to allow any steam to escape

8. Step 8

   Blend the chives and oil on high speed for several minutes. The herb oil might warm up slightly and produce some steam and the chives should begin to split from the oil

9. Step 9

   Set a piece of muslin cloth or a fine tea towel over a sieve and pass the mixture, collecting the oil in a receptacle below. Discard the pulp and store the oil in the fridge until needed

10. Step 10

    For the parsley puree, begin by placing a tray in the freezer which will be used to cool down the puree. Cooling the puree quickly is the key to retaining its vibrant colour

11. Step 11

    Blanch the parsley leaves in heavily salted boiling water for 40 seconds until tender

12. Step 12

    Transfer to a jug blender and blend on full speed for 2 minutes until smooth. If the puree is struggling to blend or is too dry, you can add a small amount of the hot blanching water to achieve the correct consistency

13. Step 13

    Pour the puree onto your frozen tray and spread around the tray to form a thin layer allowing it to cool quickly. Transfer back to the freezer if needed until cold

14. Step 14

    Store in a container in the fridge until needed

15. Step 15

    Next, make the charred hispi cabbage and baby leeks. First, remove the outer leaves of the cabbage and cut into quarters, keeping the stem intact so that the leaves stay together

16. Step 16

    Cut each quarter in half again to get 8 wedges. Season with salt

17. Step 17

    Steam the wedges for 20 minutes until tender. Leave to cool at room temperature

18. Step 18

    Brush the cabbage with oil and season with fine sea salt. Use a blowtorch to char the outer leaves. Alternatively char these over a barbecue or on a grill

19. Step 19

    Once charred, set aside to cool

20. Step 20

    Slice the cooled cabbage into 1cm slices and dress in the apple juice reduction. Leave to macerate

21. Step 21

    Blanch the leeks for two minutes in heavily salted boiling water, then drain well

22. Step 22

    Toss the leeks with a dash of olive oil and season with fine sea salt

23. Step 23

    Lightly char the leeks using a blowtorch until blackened and crisp, then cut them into 1 inch sections

24. Step 24

    To serve, first preheat the oven to 165°C/gas mark 3

25. Step 25

    Gently warm the cabbage and leek pieces on a tray in the oven for 10 minutes

26. Step 26

    Take your plates and place a full spoonful of the parsley puree into the bottom of each one

27. Step 27

    Remove the cabbage and leeks from the oven and place them onto the puree. Dress the cabbage and leeks with a little more apple reduction. Place a few drops of the apple cider vinegar gel around and onto the vegetables and finish with the chive oil and nasturtium leaves

28. Step 28

    Warm the fondue sauce in a pan and season with salt and a glug of cider right at the end. Serve this on the side in jugs ready to pour over at the table