Step 1 Begin by heating a heavy based pan over a high heat and cooking the bacon for 3-5 mins. Remove the bacon from the pan.

Step 2 Add the oil and 25g butter to the pan and allow to heat over the high heat. Once the butter starts to foam add the cabbage and ¼ tsp salt, tossing the cabbage as it wilts down. Keeping the heat high add the wine and reduce by half.

Step 3 Add the knob of butter, then add the cream and seasoning. Bring to the boil to thicken.

Step 4 Remove from the heat and stir through the bacon. Plate up sprinkling each dish with the walnuts and grated Parmesan.