Recipe: Rosemary-spiked cabbage

1 savoy cabbage; 4 tbsp goose fat; 4 shallots, sliced; a rosemary sprig; 2 whole garlic cloves

Quarter the cabbage, remove the core and shred the leaves. Blanch in a pan of boiling salted water for 3 mins, then hold under a cold tap to cool. Drain. Heat goose fat in a pan and saut the shallots, rosemary and garlic for 5 mins, until golden. Discard garlic and rosemary, toss in the cabbage, stir-fry until reheated. Season and serve.

l This Gordon Ramsay recipe appears on the BBC Good Food website