Make the risotto; heat a little olive oil in a large deep frying pan and add the onions once hot.

Sweat the onions for 7 minutes until they turn translucent; add the fennel and cook for another couple of minutes.

Add the pork mince and brown thoroughly; add the garlic clove, seasoning, and vinegar once browned and stir in the rosemary.

Tip in the rice and toast for a few minutes before adding your first ladle full of hot stock and the bay leaf.

Cook the risotto by adding a ladle full of stock at a time and frequently stirring just before it’s cooked tip in the peas.

Cook for a minute then remove from the heat and stir in the butter and cheese; check seasoning and set aside, tipping the risotto into a big dish so that it cools.

Meanwhile, prepare the cabbage; carefully remove the outer 8 leaves and cut away a triangle section of the thick base end.

Blanch the leaves in batches in a pot of boiling water for a minute or so until softened but not boiled; leave to cool.

Once the risotto and leaves are cool and just before you’re ready to eat, make the parcels; spoon 1 heaping tablespoon of risotto onto the base of each leaf and roll it up, wrapping the sides in as you go.

Pierce each roll as you go with cocktail sticks to keep it together and set them aside.

Once all are rolled, move onto the sauce; heat the olive oil in a pan over medium heat, and add the garlic and rosemary.

Cook the garlic very gently – don’t take your eye off it! – for a minute before tipping in the passata and red wine.

Stir in the sugar and plenty of seasoning and cook for a couple of minutes before adding the cabbage parcels carefully to the pan.

Cover the pan and let cook for 10 minutes over a low-medium heat and then remove the lid and let cook for a further ten minutes until the sauce is thick and the parcels softened; serve immediately.