Pancetta lemon cabbage rolls

Pancetta lemon cabbage rolls. Photo / Greg Bowker

Serves 4

8 cabbage leaves
250g ricotta, preferably buffalo
Finely grated zest of one lemon
4 slices pancetta
Salt and freshly ground black pepper
500ml chicken stock

1 Preheat oven to 180C. Parboil the cabbage leaves in salted water a couple at a time, drain well and pat dry.

2 In a bowl, mix the ricotta, lemon, sliced pancetta and seasoning. Place a spoonful of the filling in the centre of each leaf then fold over to enclose securely. Place in an ovenproof dish, pour over stock and bake for 15 min. Serve in bowls with a little stock poured over.