Savoy cabbage pairs perfectly with a rich cheesy sauce to create this delicious gratin. Enjoy as a meal on its own with a crisp salad, or as a side dish with roast beef or pan-fried fish. You could even add extra vegetables or bacon lardons for even more flavour. Pick up British cabbage from our Greengrocers.

Ready in: 1 hour 15 minutes

Serves: 4 as a main, 6-8 as a side

Ingredients

2 Savoy cabbages (approx. 1kg in total)
3 tbsp olive oil
50g butter
50g plain flour
2 garlic cloves, crushed
Large pinch of ground nutmeg
850ml semi-skimmed milk
2 tbsp English mustard
250g extra-mature Cheddar, grated
2 rosemary sprigs, with the leaves finely chopped
25g dried breadcrumbs

Method

1. Preheat the oven to 200C. Cut the root end off the cabbages and remove the outer leaves. Cut each cabbage into around 8 wedges. Place the cabbage wedges onto a baking tray and drizzle with olive oil. Roast in the oven for 25 minutes until crisp and browned, turning part-way if the tops begin to burn.

2. In the meantime, heat the butter and flour in a saucepan over a medium heat. When the butter has melted, turn the heat up and add the garlic and nutmeg. Cook for 3-4 minutes, stirring continuously until it has dried out a little.

3. Turn the heat down and add the milk little by little, stirring all the time. Once all the milk has been added, bring to a simmer and allow to bubble for 2-3 minutes until the sauce becomes glossy. Stir through the mustard and around two thirds of the cheese, then season well.

4. Transfer the roasted cabbage into a large ovenproof dish, then pour the cheese sauce over the top. Mix the remaining cheese with the rosemary and breadcrumbs, then scatter over the top.

5. Finally, place in the oven and bake for 25-30 minutes until golden and bubbling. Allow to stand for 5 minutes before serving, then enjoy.