Buckwheat with milk and cheese

Mix together the buckwheat, water, salt and sage and transfer to a pressure cooker for 10 minutes. Blend half of the mixture with a hand blender until smooth, then pour in the unblended buckwheat and mix well to combine

Pour the mixture between two greaseproof paper sheets and roll out with a rolling pin until it is 5mm thick. Using a 5cm cutter, stamp out rounds of the buckwheat mixture and leave to rest on a tray

Preheat a deep-fryer to 150°C

For the fried sage leaves, wash the leaves carefully and roll them in the buckwheat flour when they’re still wet. Fry them gently until crisp, then drain and season with salt

Increase the heat of the deep-fryer to 160°C

Slice the leek into rings and dip the slices into the milk. Thoroughly coat the rings in the buckwheat flour and deep fry until golden brown and crispy. Season and leave to drain on kitchen paper until ready to serve

For the Parmesan fondue, bring the milk and cream to the boil. Add the cornflour and a little fresh milk, whisking well to obtain a thick béchamel. Turn off the heat, add the Parmesan to the béchamel and let it melt from the residual heat. Sit well, then pass the sauce through a sieve and season to taste. Set aside, keeping warm until ready to serve

Place a non-stick frying pan over a medium heat and add a dash of oil. Fry the buckwheat rounds evenly on both sides, then add the cabbage to the pan and fry both until coloured

To serve, spoon a generous portion of fondue onto each plate and top with the cabbage. Place the buckwheat rounds on top of the cabbage and sprinkle over the fried leeks and sage. Heat the milk until nearly boiling, then remove it from the heat and use a hand blender to whip the milk into a foam. Spoon mounds of the milk foam over the dish and garnish with black pepper