- large knob of butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 100g smoked streaky bacon, cut into small pieces
Bacon is pork that has been cured one of two ways: dry or wet. It can be bought as both rashers…
- 1 garlic clove, finely chopped
- few thyme sprigs
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 1 celeriac, cut into batons
The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like…
- 2 carrots, cut into batons
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 1 Savoy cabbage, shredded
- small glass (125ml) white wine
In a large pan melt the butter. Add the bacon and sizzle for 5 mins until golden. Add the garlic and thyme to the pan and stir for 1 min. Take the pan off the heat, remove the bacon mixture and reserve.
Add the celeriac and carrot batons into the now empty pan with a little of the bacon-flavoured butter. Gently cook for 10 mins until soft, then add the cabbage and cook for 5 mins until it starts to soften. Add the bacon and garlic back to the pan, then add the white wine. Allow the wine to evaporate for a few mins then season the mixture and serve. This can be made ahead and left in the pan, then reheated.