Buon appetito!

Inspired by her travels, Abigail Donnelly's collection of regional classics - with a few clever twists will inspire you to bring Italy to your table this winter

- ABIGAIL DONNELLY

CASSOEULA

"This is a traditional pork-and-cabbage stew from Lombardy."

Serves 6

EASY

GREAT VALUE

Preparation: 20 minutes

Cooking: 2-3 hours

olive oil 3 T

free-range lamb rack 1 (or 6 chops)

shallots 4, halved

baby red onions 6, peeled

garlic 4 cloves, crushed

celery 2 sticks, cut into chunks

sage 6 leaves

star anise 2

juniper berries 4

lemon zest 1 t

salami 10 slices, roughly chopped

Italian parsley a handful, chopped

white wine ½ cup

beef stock 2 cups

water 2 cups

sea salt and freshly ground black pepper, to taste

cabbage ½ head, roughly chopped

Woolworths pork bangers 500 g

For the gremolata, mix:

Woolworths pitted green olives with

a hint of chilli 1 x 70 g pack, chopped

anchovies 2, chopped

garlic 1 clove, finely chopped

Italian parsley 3 T finely chopped

lemon zest 1 t

lemon juice 1T

extra virgin olive oil 1 T

1 Heat the olive oil in a large pan and fry the lamb over a medium heat until golden brown. Remove and set aside.

2 In the same pan, fry the shallots, onions, garlic and celery until browned. Add the sage, star anise, juniper berries, lemon zest, salami and parsley and fry for a further 5 minutes.

3 Deglaze the pan with the wine, then cook for 5 minutes. Add the stock and water, season, then place in an ovenproof baking dish and cover with foil. Bake for 1½ hours.

4 Remove the foil and add the cabbage and pork bangers, then bake uncovered for a further 45 minutes-1 hour, or until the lamb is soft and the bangers fully cooked. Season and serve with the gremolata.