- 6 rashers unsmoked bacon, diced
Bacon is pork that has been cured one of two ways: dry or wet. It can be bought as both rashers…
- 200ml red wine vinegar
- 2 tbsp light soft brown sugar
- 1 small red cabbage, shredded
A favourite winter vegetable served hot with roasted game birds but equally good as a colourful…
- handful sultanas
- 150g stilton or other hard blue cheese, crumbled
A true glory of British cheese-making that has much controversy about its origins, how it's…
Cook the bacon in a frying pan until crispy. You shouldn’t need any oil as the fat will run from the bacon.
Heat the vinegar in a large saucepan until just simmering. Tip in the sugar and stir to dissolve, then add the red cabbage. Cook for a further 3 – 5 minutes, tossing the cabbage through the vinegar.
Spoon the cabbage into bowl, stir through the bacon, sultanas and season with black pepper and a little salt. Allow to cool.
Toss in the blue cheese to serve.