Pumpkin, almond and spring cabbage dolma in a feta custard, with coriander pesto

Strictly speaking, spring cabbage and pumpkin wouldn’t see much of each other in the course of a year, the last of well-stored pumpkins just about meeting the first of the spring cabbages. But the thin, dark, supple leaves of spring cabbage are the best wrappers for this dish, so I’m giving you this version. I’ve used savoy (a bit too chunky), spinach and chard (fine, a bit delicate and hard to get enough leaves big enough) and even kale (emergencies only). I wasn’t too convinced about the