Purple sprouting broccoli, Gubbeen cream and pickled red cabbage

This recipe makes a lovely supper that will yield more pickled red cabbage than you need for the dish, but it's such a versatile pickle you'll have little trouble getting through it. Gubbeen Cream is essentially Gubbeen cheese melted into cream and reduced – very handy if you have the odd rind knocking around, extravagant if not, but well worth it. You can also serve it with the ravioli. To make the pickled cabbage, mix the salt into the cabbage and leave in a colander to drain over a sink.

Rinse well after 1 hour. Put the rest of the pickle ingredients and 500ml water in a large pot.

Gradually bring up to the boil, whisking regularly so the sugar doesn’t catch on the bottom, then allow to cool completely. Pour the now-cold liquor over the cabbage and store in the fridge till needed. It may be eaten after an hour or two, but its flavour is best if you can leave it to pickle overnight.

To make the Gubbeen cream, pour the cream into a pan over a medium heat.

When the cream is warm, add the cheese. Allow to simmer and reduce. Don’t let the cream boil too vigorously as the cheese has a tendency to get grainy and split.

Take your time and treat the cream gently. The result should be smooth, glossy and thick enough to coat the back of a spoon, so that when you run a finger through it you can see the mark. Once you’re satisfied with the consistency and taste, it’s ready. Strain through a sieve into a pot with a lid, or place a circle of greaseproof paper on top to keep it just warm and ready to serve.

Steam or boil the broccoli for just 2-3 minutes. Be careful not to overcook it – the texture wants to be giving, not limp. Drain well and place on a platter.

Spoon over a generous helping of Gubbeen cream and perch a tuft of pickled red cabbage on top. Finish with a little drizzle of olive oil.