This is one utterly rich swirl of pasta coated in an intensely garlic Stilton sauce with ribbons of blanched green cabbage stirred through before serving. It’s like a posh mac’n’cheese, and great on its own or as an accompaniment for grilled vegetables or meats. A perfect way to serve our organic Linguine pasta from Mulino Marino, and easy to make, as much of it can be done ahead of time and put together when you’re ready to serve.

Serves 2

Method

Wash then blanch the cabbage leaves in boiling salted water for 1-2 minutes then drain, cool under running cold water and pat dry. Chop into 1cm-wide ribbons and leave to one side. Bring a pan of water to the boil, cook the Linguine for 6-7 minutes (slightly undercook it, or till al-dente, if you can) then drain well, cool under running cold water in the colander so the temperature drops quickly, and toss with a little rapeseed oil to stop the pasta sticking together. At this point both ingredients can be kept ready until needed, at room temperature or in the refrigerator depending on the length of time involved.

When you’re ready to serve, peel and slice the garlic and cook in a saucepan with the butter over a low heat for 5-10 minute until soft and golden. Stir in the flour (this helps to stabilize the sauce) and chilli powder, then whisk in the cream, milk, and salt to taste. Bring to the boil then crumble in the Stilton.

Add the cooked pasta and cabbage strips, gently toss through, and warm over a low heat (adding a dash of water if it thickens too much) then when piping hot serve immediately with lots of freshly ground black pepper and a sprinkling of chilli sea salt.