Gnocchi with cabbage and a side of beetroot

The gnocchi are made from potato, flour and salt. You need to mash the potatoes thoroughly until very smooth. They are quite heavy so you don't need a lot.

I cooked the cabbage with onion, garlic and juniper berries and then added the cooked gnocchi. I'm no expert on cabbage so I don't know what this one is called but it was white but not as pale as white cabbage. I wasn't even sure it was edible at the time but I'm still alive so it must have been.

Incredibly good, try it!

Roast beef

The cut is called topside here, it's just behind the tail and it's very lean. The indigenous cook it for hours at a high temperature until until it achieves that acclaimed brick-like texture. Not having mastered that technique yet though I chose to cook it a low temperature until 60 degrees in the centre. Since the cut is so lean you need to add some fat for cooking; this was done by tying a herb infused layer of fat around the roast. The tying was done by the farm, the infusion by me.

With the beef two types of cabbage cooked with fennel and white wine, extremely fresh and tasty.

Kebab with white cabbage

I assume it's ok to call these Kebab. It's minced lamb mixed with oregano, parsley, sage, mint and garlic, shaped into small sausages and fried in oil.

The cabbage was braised in butter and white wine together with pak choi and a hint of goats cheese for a little extra ovisian emphasis.

Please note the chip in the plate; this was done on purpose to create a rural shepherdian atmosphere. If you serve this at a dinner party do try to crack each plate in a different place. There's also some rice on the plate but I'd recommend skipping that as it didn't really fit.