100 g  Unsalted Butter

0.5  White Cabbage , cut into 3mm-wide strips

250 g  Chestnut Mushrooms , finely sliced

200 g  Baby Spinach

3  Sprigs Fresh Rosemary , leaves picked and finely chopped

Fine Sea Salt

Black Pepper

2 tsp  Rose Harissa Paste , plus 0.5 tsp oil from the jar, for serving

4  Sweet Pancakes

150 g  Camembert , cut into 4 slices