Curly Caesar Pasta

Bring a large pan of salted water to the boil. Meanwhile, in a large bowl, combine the garlic, mustard, anchovies and the anchovy oil, parmesan, double cream, lemon juice and a big pinch each of flaky sea salt and ground black pepper.

Add the fusilli to the boiling water and cook for 8 minutes or until just al dente.

Finely shred the savoy cabbage, add to the pan and cook for a further minute, before draining – reserve a cup of the pasta water.

Return the drained pasta and cabbage to the pan, add the dressing with a slosh or two of pasta water (it will make your sauce silky smooth) and toss with tongs to combine for 1 minute. Divide between bowls and top with more grated parmesan.