Chinese Cabbage with Sesame Sauce

Cut Chinese cabbage into tender strips. Peel one orange – the white skin must be removed – and remove the fillets between the separating skins. Squeeze the second orange. Add fillets and juice to the Chinese cabbage form.

For the sauce, toast sesame seeds in dry frying pan and then grind in mortar. Stir sesame flour through with whipping cream, season with salt, juice of one lemon, pepper, sugar and Worcestershire sauce, pour over lettuce, mix and simmer for half an hour. Before serving, perhaps re-season from scratch.

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