750g/1lb 10oz spring cabbage, finely shredded, blanched (or leftover cooked cabbage or Brussels sprouts)
2 leeks, washed, sliced
1 lemon, zest only
30 shallots, peeled
1 tsp dried thyme
1.25kg /2lb 12oz potatoes, peeled, boiled, mashed and left to cool
1 fresh bay leaf
600ml/1 pint beef stock
sea salt flakes and freshly ground black pepper
3 tbsp caster sugar
3 tbsp olive oil
125ml/4fl oz port
150g/5oz butter
200ml/7fl oz red wine