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1 hispi cabbage, core removed, finely shredded ½ tbsp ground cumin salt and freshly ground black pepper Heat the olive oil and butter in a large frying pan. Add the sliced shallots and fry them over a high heat for about 3 minutes until they are starting to soften but not browned. Add the finely shredded cabbage and quickly stir-fry until the leaves have just wilted but still have crunch. Season with salt and pepper and sprinkle with ground cumin. Fry for another minute and serve in a warm bowl. RELATED ARTICLES

Preheat the oven to 220C/200C fan/gas 7. Put the potato chunks in a pan of cold salted water. Bring to the boil and boil for about 5 minutes until the potatoes are starting to soften around the edges. Drain in a colander until completely dry, tip back into the pan and shake to rough up the edges. Sprinkle in the semolina and shake again until coated. Preheat a roasting tin in the oven until hot. Add the goose fat and oil and heat for 5 minutes until smoking. Add the potatoes and turn them in the fat until coated. Return to the oven and roast for 45-55 minutes until the potatoes are golden bro...