Serves 4 Ingredients 1 pack Prime lemon sole fillets 25g plain flour, seasoned with sea salt 2tbsp olive oil 50g unsalted butter 1 lemon, juice only 15g capers 1tbsp parsley, finely chopped 2tbsp chives, finely chopped 1 plum tomato, de-seeded and cut into small dice Sea salt and pepper 110g Prime brown shrimps, well rinsed (optional) 1tsp gentleman's relish (optional) For the Seasonal Greens: Bunch of kale, middle vein removed and finely sliced Half small Savoy cabbage
, middle vein removed and finely sliced 250g spinach, washed and stalks removed 2 gloves garlic, crushed
Welsh beef with orange and ginger stir fry 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.
When the lentils are cooked, add the cavolo nero or Savoy cabbage
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.
25p each YOUR ALDI SHOPPING LIST 2 Bagels 4 Large Eggs 1 tsp Pesto 25g Salted Butter, plus some extra for spreading 20ml Single Cream 24g Fresh Spinach Leaves 1 ripe Avocado Freshly squeezed Lemon Juice Salt and Black Pepper 3 Melt the butter small saucepan add the egg mixture cook on a gentle stirring until set still soft.
INGREDIENTS 1 savoy cabbage
(whole) 2tbsp extra virgin rapeseed oil 150g smoked lardons (diced) 2 garlic cloves (roughly crushed) 1/2tsp mild curry powder 1tsp caraway seeds 1tsp celery seeds 3tbsp creme fraiche Crushed black pepper (to taste) METHOD FOR THE CABBAGE: Cut the cabbage in half, remove the dry leaves and the stalk.
Finely shred a small savoy cabbage
and add to the pan.
The main course will be pan-roasted quail and quail scotch egg with sauteed new potatoes, savoy cabbage
and white onion puree.
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.
is mild and tender even when raw, making it ideal for this light accompaniment to rich sablefish.
So here's my recipe for my most recent hash made with chorizo, savoy cabbage
and potato, plus a few other tasty morsels.