Gâteau de Choux

• 1 savoy cabbage
• 1 kg/2¼ lb hock and belly of pork

Preheat the oven to 200°C/400°F/gas 6. Cut the cabbage stalk to free the leaves and blanch them in boiling water for 2 minutes. Refresh and drain.

Mince the pork, using a medium blade. Add the egg yolks, parsley, garlic, wine and salt and pepper to taste and mix thoroughly.