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

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

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

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

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

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

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

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

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

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

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

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

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

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

Store in a container in the fridge until needed

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

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

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

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

Once charred, set aside to cool

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

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

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

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

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

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

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

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

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