For the chestnut cream sauce, finely slice the shallots and garlic cloves. Slice the chestnuts into thirds.

Add the shallots to a pan with a little olive oil and sweat for a few minutes. Add the garlic and continue to fry on a medium low heat for a few minutes. Don’t allow too much colour to form.

Add the chestnuts followed by 100ml of the stock. Cook on a medium/low heat for around 15 minutes or until the liquid has reduced by half and the onions tender.

Add the cream and season to taste with salt. Turn off the heat and transfer to a food processor and blitz to form a sauce. Strain the sauce through a sieve.

For the cabbage, remove the outer leaves and set aside. Slice it in half lengthways removing the top and keeping the lower half in tact with the stalk.

Fry the cabbage face down in a little oil until caramelised and deep brown. Flip and ladle over a small amount of the stock. Turn back over so it’s face down and transfer to an oven for 15 minutes at 180°C.

Remove and check a knife can pass through the centre without too much resistance. If so, transfer to the hob again. If not, you can cover with a lid and roast for 5-10 more minutes.

Turn the hob to high and ladle in the rest of the stock. Allow it to start bubbling and reducing then add the cubes of butter. Baste the cabbage continuously until reduced and a thick sauce has formed. Season to taste.

Slice the lemon in half and squeeze over the cabbage to finish.

For the crispy cabbage, finely slice the leftover cabbage leaves. Preheat the veg oil until the cabbage sizzles when it touches the oil. Add the leaves and fry on high until they begin to brown. Remove and allow to cool on kitchen towel.

To finish the plate, finely slice the pickled walnuts and stuff them between the cabbage leaves. Grate Parmesan on top and then top with the crispy cabbage leaves and fresh chives. Finish with a drizzle of olive oil.