Savoy Cabbage, Leek & Pea Roast

This is one of those dishes that should in theory be heavy and stodgy, but is in fact surprisingly light and utterly delicious – something you sneak to the fridge for a second helping of (if there’s any left in the first place!).

Serves 4–6

Ingredients

• 6–8 large Savoy cabbage leaves
• 75g unsalted butter
• 2 tbsp olive oil
• 4–6 large leeks, washed, trimmed and finely chopped
• 3 garlic cloves, peeled and finely chopped
• 200g Gruyère, grated or Crabtree if you can find it – a wonderful Northern ‘Alpine’ cheese
• 180g frozen garden peas (or petits pois if you feel fancy)
• ½ tsp sugar
• Sea salt and freshly ground black pepper

Directions

1. Preheat the oven to 200°C/400°F/Gas mark 6. Take a loaf tin and liberally butter. Set aside.
2.  In a large pan of salted boiling water, blanch the cabbage leaves for 2 minutes. Drain in a colander and pat down with kitchen paper. With a sharp knife, cut out the hard white centres.
3.  Melt 25g of the butter with the olive oil in a large frying pan and add the finely chopped leeks. Keep stirring until they are soft and have a light golden colour. Add the chopped garlic and keep stirring for a few more minutes. Then fold in the cheese till it’s thoroughly mixed.
4.  Boil the peas as directed on the packet and once cooked, drain and lightly mash with 25g of butter, a pinch of salt, the sugar and black pepper. Set aside.
5.  Line a loaf tin with the Savoy cabbage leaves so that they overhang the top. Press half the leek mixture into the tin. Then spoon in the pea mixture and press down. Finish by spooning in the rest of the leek mixture.
6.  Fold over the cabbage leaves to cover the top. Smear the final 25g of butter over the exposed leaves and pop into the oven to cook for 30 minutes or until the top appears golden and glistening.
7.  Gently, run a knife around the edge and turn out onto a large plate. The roast will be surprisingly firm. Allow to rest for a few minutes before slicing.