CABBAGE WITH BACON & BEANS
Deep mid-winter calls for hearty, comforting dishes this one does the trick and works well with most meat and fish dishes. The recipe uses Savoy cabbage, which is bursting with nutritional goodness (thiamin, calcium, phosphorus, copper, Vitamin A, Vitamin C, Vitamin K, Vitamin B6, folate, magnesium, potassium and manganese)
small knob of butter
5 rashers smoked streaky bacon, chopped
1 onion, finely chopped
2 celery sticks, diced
2 carrots, diced
small bunch thyme
1 Savoy cabbage, shredded
4 tbsp white wine
300ml chicken stock
410g can flageolet bean in water, drained
For the fish:
4 fillets sustainable white fish, such as hake, about 140g/5oz each, skin on
2 tbsp plain flour
2 tbsp olive oil
Heat the butter in a large pan until it starts to sizzle then add the bacon and fry for a few mins.
Tip in the onion, celery and carrots, and cook gently for 8-10 mins until they soften but do not brown. Stir in the thyme and cabbage. Cook for a few mins until the cabbage starts to wilt. Pour in the wine and simmer until evaporated then add the stock and beans. Season with sea salt and a good grind of black pepper, then cover the pan and simmer gently for 10 mins until the cabbage is soft.
This dish goes really well with almost all meat and fish dishes.