Jack Croft and Will Murray served up tasty confit cabbage with chestnuts, crispy cabbage leaves and green sauce on Saturday Kitchen.

The ingredients for the chestnuts are: 25ml sherry vinegar, 100ml rapeseed oil, 1 banana shallot, diced, 1 lemon, zest only, 60g chestnuts, roughly chopped, salt and freshly ground black pepper, For the confit cabbage, 1 Savoy cabbage, 250g unsalted butter, melted, 250ml warm water and pinch salt.

For the smoky seasoning: 500ml vegetable oil, for deep frying, 3 tsp sweet smoked paprika, 1 tsp ground coriander, ½ tsp ground cumin, ½ tsp ground black pepper, 1 tsp fine salt and 1 tsp garlic powder.

For the green sauce: 250g wild garlic, stalks and fibrous centres removed, 100g spinach, stalks and fibrous centres removed, 4 tbsp rapeseed oil, 4 garlic cloves, finely grated, 40g cultured barley miso paste, 65ml double cream, 25g/1oz Dijon mustard and 1 lemon, juice only.

See more cabbage recipes in the book titled: The Cabbage Cookbook available from Amazon now.