INGREDIENTS: Serves 4-6 Colcannon for the top: 500g Maris Piper potatoes, peeled and cut into chunks; 150ml fat milk; 150g cold butter, diced; 200g
savoy cabbage, thinly sliced; Salt and freshly ground black pepper.
COTTAGE PIE WITH IRISH STOUT AND COLCANNON TOPPING INGREDIENTS: Serves 4-6 Colcannon for the top: 500g Maris Piper potatoes, peeled and cut into chunks; 150ml full fat milk; 150g cold butter, diced; 200g
savoy cabbage, thinly sliced; Salt and freshly ground black pepper.
Ingredients 1 tbsp olive oil 1 bunch spring onions, sliced, white and green parts separated 1 small swede (350g), peeled and chopped into small pieces 400g potatoes, peeled and diced 8 skinless boneless chicken thighs 1 tbsp Dijon mustard 500ml chicken stock 200g
Savoy cabbage or spring cabbage, sliced 2 tsp cornflour (optional) crusty bread or cheese scones, to serve Method 1 Heat the oil in a large saucepan.
For buttered peas and cabbage: One small
savoy cabbage; 150g frozen petit pois peas, defrosted; 40g butter; salt and pepper.
Good varieties include 'Tundra', a
Savoy cabbage ready from late autumn onwards and 'January King', which has attractive, red-tinged leaves.
Good varieties include "Tundra", a
Savoy cabbage ready from late autumn onwards and "January King", which has attractive, red-tinged leaves.
I hope this does not mean there will be a shortage of my favourite
savoy cabbage this coming winter.
Serves 2 | Prep 10m + 20m marinating | Cook 15m Ingredients 1 orange, zest and juice 1 tablespoon honey 1 tablespoon dark soy sauce 250g Welsh rump steak 1 tablespoon vegetable oil 1 small red onion, peeled and cut into strips 5cm fresh ginger, peeled and cut into thin strips 2 cloves garlic 6 leaves cavolo nero (black cabbage), finely chopped 1/4
Savoy cabbage Method 1 Peel the orange with a zester and put the zest strips to one side.
Additionally there is the
Savoy cabbage with frilly leaves, harvestable in autumn.
Finely shred the
Savoy cabbage and mix with the grated carrot and spring onions.
Finely shred a small
savoy cabbage and add to the pan.
INGREDIENTS 4 fillets of beef, about 175g each 3 Maris Piper potatoes, peeled and chopped 4large stoneless prunes 4tsp mango chutney 2streaky bacon rashers, cut in half 250g ready-made puff pastry 200g chestnut mushrooms, chopped 75g salted butter Salt and freshly ground blaper 2tsp truffle oil 1/2
Savoy cabbage, shredde 400ml double cream 1tbsp olive oil 3 sprigs of thyme 2 sprigs of rosemary Milk, for glazing For the oxtail jus: 2 garlic cloves, chopped 1shallot, chopped 1tbsp olive oil 3 sprigs of flat-leaf parsley, chopped Atomic Kitten star presenter Liz 300ml port 200ml oxtail stock, plus 4tbsp extra METHOD 1.