Preheat the oven to 220C/210C fan/ gas mark 8.

Remove any discoloured leaves from the outside of the cabbage, then halve it. Cut each half into wedges (about 7cm at the thickest part), cutting through the core. Remove some of the hard core from the base of each wedge, but not so much that the wedges fall apart.

Put the wedges into a roasting tin or on a baking sheet with a lip. Rub them all over with some of the olive oil and season. Roast for 15 minutes, then flip them over and roast for a further 10-15 minutes. The cabbage should be nicely coloured, even charred in some places, but not burnt, and the wedges should be tender.

Make the dressing while the cabbage is cooking. Put the vinegar, mustard and some seasoning in a cup and whisk in the extra-virgin olive oil and walnut oil using a fork. Gradually add 1 tsp maple syrup and check again for seasoning and balance, so you don’t make the dressing oversweet. You might need a squeeze of lemon or another tiny drizzle of maple syrup. Set aside.

Use your hands to break the brioche into rough crumbs. Put the olive oil in a frying pan and sauté the crumbs and chestnuts until the breadcrumbs are golden. Add the butter and toss the crumbs and nuts around in that. Transfer to a plate. Wipe out the pan.

Halve the pears and remove the cores. Cut each half into 4 wedges. Heat some more olive oil in the pan and sauté the wedges on both sides – in batches if you have to – until they are golden but not falling apart (you may want to use a little caster sugar sprinkled over them to help this happen, but don’t overdo it). The pears should keep their shape but be tender.

Drizzle some of the dressing on to the cabbage and turn the wedges over with your hands so they are lightly coated.

Put them on to a serving plate. Add the pears. Scatter over the crumbs and chestnuts, along with the walnut pieces and crumbled blue cheese. Drizzle with the rest of the dressing.