Apple sausage stuffed cabbage roll on parsnip puree with green bean salad

Cook the parsnip down with a little vegan cream and salt for the puree.

Blanch the cabbage leaves.

Grind the jackfruit and mix it with caramelised apple, caramelised fennel, fennel pollen, brown sugar, butter and buckwheat for the sausage.

Stuff the blanched cabbage leaves with the sausage and roll them.

Heat a pan, add the oil off the heat so it does not scorch, and sear the rolls on all sides for colour.

Add a little water, cover and lower the heat to steam the rolls through.

Dress the green beans, cow bean and red bean with diced apple, lovage, olive oil, lemon juice and a pinch of salt.

Warm the parsnip puree and spread it on the base of the plate.

Set the bean salad on the puree, then the cabbage rolls on top.

Finish with the chips over the top and chimichurri around.