Fill a small saucepan with water, bring to the boil and season with salt. Add the lentils to the saucepan and boil them for 10 minutes.

Once the lentils have had 10 minutes, tumble in the black rice and continue to boil them both for 12 minutes.

Drain the lentils and rice, set aside in a large mixing bowl.

Into a sauté pan add the extra virgin olive oil and fry off the chopped shallots and celery over a medium heat for approx. 5 minutes.

Add the garlic and stir.

Scrape the vegetable mixture into the bowl of rice and lentils. Add the chopped parsley and celery leaves, stir to incorporate, season generously with salt, pepper, a pinch of chilli flakes and generous pinch of marjoram. Taste and adjust seasoning as required.

Fill a large saucepan with water, once boiling, salt the water.

Blanch each savoy cabbage leaf for one minute in the boiling water. Remove each leaf from the water and lay the leaves on a clean tea-towel to dry, repeat with the remaining leaves.

Using a small sharp knife, cut out and remove the rib of the cabbage leaf in the shape of a V (the firm stalk).

Spoon the rice and lentil mixture evenly over each cabbage leaf, tuck in the edges and roll into a sausage, this stage may take a little time and patience.

Add a ladle of the tomato sauce to the base of your over proof dish. Lay the rolled cabbage rolls, seam side down into the dish and top with some more sauce and an optional grating of Parmigiano Reggiano.

Bake for 30 minutes at 180C (fan-assisted).