Pork Parcels With Creamy Layered Potatoes

Using a swivel style vegetable peeler, shave the cabbage stalks so they're the same thickness as the rest of the leaf.

Blanch in boiling, salted water for two minutes or until quite pliable and softened. Drain and cool under running cold water. Pat dry on kitchen paper.

Heat the oil in a frying pan and cook the onion, garlic, pork, seasoning and spice for 8-10 minutes until browned and cooked. Chop the chilli and add.

Thinly slice the potatoes. Butter two large ramekins. Finely grate 2-3 tbsp Parmesan and crush the garlic. Mix into the cream.

Arrange the sliced potatoes in the ramekins, layering up with some cream, Parmesan, garlic, salt and pepper. Finish with a drizzle of cream and a good grind of black pepper. Microwave on medium for four minutes until the potatoes are piping hot.

Stir the Worcestershire sauce into the pork mix and check the seasoning.

Divide the mix between the cabbage leaves, fold in the edges and roll up to make parcels. Secure with cocktail sticks or string.

Wipe out the frying pan with kitchen paper and heat a little oil. Cook the parcels for two minutes, turning frequently until the parcels begin to catch around the edges.

Using a small palette knife, loosen the potatoes around the edges of the ramekin(s) and turn out onto a serving plate. Halve the cabbage parcels and arrange on the plate with the potatoe