Preheat your oven to 250C (480F). Slice cabbage into 4-5 slices each about 2cm (3/4in) thick. Place sliced on a baking tray. Drizzle generously with olive oil or duck fat.

Roast cabbage for about 15 minutes. Turn and keep cooking for another 10-15 minutes or until cabbage is crispy around the edges and no longer crunchy in the middle.

While the cabbage is roasting cook bacon in a frying pan on a medium high heat until well browned and crispy. Cool for a few minutes.

When the bacon isn’t too hot chop coarsley. Chop almonds and parsley (stalks and all) and combine with the bacon along with the lemon zest.

Divide cabbage between 2 plates and top with bacon gremolata. And serve with eggs or chicken on top.